Spanakopita

Yes, assemble it completely (unbaked) up to 8 hours ahead, cover with plastic wrap, and refrigerate. Bake from cold, adding 5-10 minutes to the baking time. You can also freeze the unbaked spanakopita for up to 3 months; bake directly from frozen at 350°F for 50-55 minutes.

Yes, use one 10-oz package of frozen spinach, thawed and squeezed completely dry in a clean kitchen towel—excess moisture is the main enemy of crispy phyllo. The filling will work identically.

Either the spinach wasn't dried enough after cooking, or the phyllo wasn't brushed adequately with butter. Make sure to cook the spinach until all visible moisture has evaporated, and brush every single layer of phyllo, including between the filling and top layers, with melted butter.

Serve warm or at room temperature with Greek yogurt, tzatziki sauce, or a simple lemon-dressed green salad. It pairs beautifully with other Mediterranean appetizers like saganaki (fried cheese) or Greek meatballs.

Store covered in the refrigerator for up to 3 days. Reheat in a 325°F oven for 10-12 minutes until warmed through and phyllo is crispy again; do not use a microwave, which will make it tough and chewy.

Yes, double the filling and use a 9x13 dish for each spanakopita, or use a larger 11x17 sheet pan and double the phyllo layers (use 16 sheets total). Bake time remains 35-40 minutes at 350°F.