Do you cut the spanikopita before baking?

Here's why:

* Structure: Cutting the dough before baking would compromise the structure of the pastry, making it difficult to maintain its shape and preventing the filling from being properly contained.

* Even Baking: Cutting the spanikopita before baking would result in uneven cooking. The edges would bake faster than the center, potentially leading to a burnt crust and undercooked filling.

* Presentation: Cutting the spanikopita after baking allows you to present it beautifully and cut it into the desired shapes and sizes for serving.

Instead, you should:

1. Shape the spanikopita into the desired form (triangles, squares, etc.).

2. Bake it thoroughly.

3. Let it cool slightly before cutting it into individual servings.

This will ensure the spanikopita bakes evenly, maintains its structural integrity, and is easy to cut into attractive slices.