Comments on: spanakopita triangles + then some

By: deb

deb — Thu, 12 Nov 2009 17:47:53 +0000

There isn’t just one way to make things ahead, however, my preference is to flash-freeze things unbaked and bake them as needed. Food always tastes best when it is freshly baked.

By: Linda

Linda — Thu, 12 Nov 2009 04:15:17 +0000

So here’s my question: I’m seeing on the recipe that they will be okay when made three days ahead, and then some comments are saying that they’re good when flash frozen or when they’re baked and then frozen and then rethawed and baked again. What’s best? I know phyllo is brittle, but I’m fairly certain they won’t get knocked in the freezer. Let’s say, hypothetically, that one would be wanting to make these for a party in three weeks and is concerned about how much time she-er-one- might have to work with, and might be making them this weekend instead and then freezing? :)

By: Michellers

Michellers — Mon, 02 Nov 2009 07:03:11 +0000

Made all three flavors for a baby shower and they were a huge hit! I was up at midnight the night before, folding up the triangles like a woman possessed, but it was worth it. I love the idea of sprinkling different toppings on them to differentiate. But it didn’t really matter at the party because they were all equally delicious.

By: Rhea

Rhea — Mon, 22 Jun 2009 04:39:03 +0000

I grew up on spanakopita. You can bake them all off and freeze them after they come to room temp- eliminating the need to lay everything out flat in the freezer. !0 to 15 minutes in a moderate toaster oven is all you need for the reheat. Also try a drier mixture with browned beef or lamb, onions, cinnamon, and pine nuts. For sweet my grandmother would do a mixture of dry jack, cottage cheese, sugar, and nutmeg. Like a kugel strudel. Sprinkle different toppings on the different types to tell them apart (ie cinn on meat filled, parm on spinach, powdered sugar on sweet). Thank you for loving food as much as we do!!!

By: Pat

Pat — Sat, 20 Jun 2009 22:32:00 +0000

We put spanakopita filling today in phyllo shells instead of using phyllo triangles. They were delicious.

By: deb

deb — Thu, 18 Jun 2009 19:03:38 +0000

Jill -- You're looking to fold it like this.

By: Jill

Jill — Thu, 18 Jun 2009 18:41:53 +0000

I just made spanikopita “triangles” last night following David Lebovitz’ recipe. The filling was really good but the triangle shape was impossible to obtain. I think I don’t understand this “fold like a flag” instruction very well. Would it be possible for you to post more tips on that? I think what I really need is a precise diagram. Perhaps I’ll google that, “spanikopita folding diagram”. :-)

By: Propagatrix

Propagatrix — Thu, 18 Jun 2009 16:55:21 +0000

I second the addition of dill, which adds a lovely flavor to hot spanakopita but makes COLD spanakopita absolutely celestial.

Of course, as many times as I make my own, it never quite comes up to the level of Oakland Gyros at the corner of Oakland and Locust in Milwaukee.

By: Yumm

Yumm — Wed, 17 Jun 2009 18:51:10 +0000

I hope I don’t get stoned for saying this, but I used Pillsbury dough in place of phyllo to make these…and they were deeeelicious!

By: Gwen

Gwen — Mon, 15 Jun 2009 17:48:36 +0000

I always make spanakopita as one big pan, which means less fussing with the phyllo (but also a higher filling-to-phyllo proportion, which may be good or bad). The only thing is that I have to add an egg or two to the filling in this case to make it hang together. But it brings the spanakopita (my favorite food) process down under half an hour.