Home Cooking

Phyllo dough - keeping it flaky


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 2

Phyllo dough - keeping it flaky

kedzieb | May 2, 2012 08:22 PM


I am serving a take on spanakopita for a party Friday night. Mine is a layer of 12 sheets of buttered phyllo topped by dill-feta-egg-garlic-lemon filling and another 12 sheets of buttered phyllo. I can't make it right before since I'm coming from work but I'd like it to be as flaky as possible.

Should I:

a) prepare & bake now and refrigerate until Friday
b) prepare & parbake now. Refrigerate and finish baking/crisp on Friday morning
c) prepare & refrigerate now, bake Friday morning

Thanks for any advice - first time working with phyllo, unless you count the lazy but delicious method of phyllo cups!


Want to stay up to date with this post?

Recommended From Chowhound