Freezing Spanakopita After Baking (4 Steps)
Spanakopita, a Greek spinach and feta cheese-filled pastry, is easier to prepare and bake than it looks. Flaky and delicate phyllo dough gives this savory dish its signature light crunch. Spanakopita freezes well, but because of the delicate temperament of phyllo dough, it is best to freeze it before baking. However, if you choose to bake the spanakopita -- perhaps to eat some first -- and freeze it afterward, you can still do so. Just know that the phyllo dough won't be as crisp when you reheat it.
Things You'll Need
- Baked spanakopita
- Kitchen knife
- Plastic wrap
- Airtight container
Instructions
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Allow the baked spanakopita to cool completely at room temperature.
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Cut the spanakopita into individual servings and wrap each one tightly in plastic wrap. Write the date on the packages.
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Store the wrapped spanakopita portions in an airtight plastic container and keep them in the freezer for two to three months.
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Reheat the frozen individual servings of spanakopita by placing them -- unthawed -- in an oven preheated to 350 degrees Fahrenheit for 10 to 15 minutes.
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