Spanakopita Triangle Preparation?

I've read several things on the internet that you can make Spanakopita triangles %26amp; freeze them, then when you're ready to use them just pop them in the oven (no thawing is necessary). My question is, can you prepare it, put it in the refrigerator %26amp;d then cook it the next day. Will anything happen to the phyllo dough? I know it's pretty brittle when thawed %26amp; wasn't sure what would happen to it sitting in the refrigerator with the spinach %26amp; feta inside it (all prepared).



Today would be a good day for me to prepare %26amp; freeze so I can cook it next Saturday but unfortunately I have absolutely no room in my freezer so I was thinking of preparing everything next Friday, putting it in the fridge %26amp; then cooking the next morning.



It would be great to hear from those who have actually done this and chefs too! Thanks so much!!!



ps: The recipe I have calls for unsalted butter, spinach, onions, feta cheese, eggs, oil, fresh dill, a small amount of flower %26amp; salt %26amp; pepper. Anything missing?

Spanakopita Triangle Preparation?
oh yeah, for just a day...no problem



make sure you squeeze the spinach after you cook it very well so it doesn't make a soggy mess of the bottoms. the filling should easily form a ball in your hand...



good luck : )
Reply:a pinch of nutmeg in the filling...
Reply:I am a former chef and made them a number of times, your recipe is a good one, you can play with it and see what you like, I add some nutmeg and fresh garlic to my spinach when I saute it, and like to use breadcrumbs instead of flour.



As for making them ahead of time, the best thing is make them up and wrap them tightly, and individually, instead of butter put a bit of oil on the plastic wrap, and when you go to cook them make sure the oven is hot and they can be in from the freezer in no less than 1-2 minutes so they do not defrost, for partys we used to make a large one and cut it, but for home use, just cut the phyllo into 4X6 in pieces and either roll them like a cabbage roll, or start from the corner wrap over and make a small packet, the egg/cabbage roll method does keep them from bursting in the oven.



Do not pack them to full as the filling heats and the steam starts to escape, you can get them cracking and leaking, so make sure they are health in filling, but not to tight or full.
Reply:Spinach and Feta Phyllo Triangles



Active time: 45 min Start to finish: 1 1/2 hr



serving size



Makes 30 pastries.



ingredients

1 stick (1/2 cup) plus 1 tablespoon unsalted butter

1 lb baby spinach

1/2 lb feta, crumbled (scant 2 cups)

1/2 teaspoon freshly grated nutmeg

10 (17- by 12-inch) phyllo sheets, thawed if frozen preparation

Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Preheat oven to 375°F.



Melt remaining 1 stick butter in a small saucepan, then cool.



Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.



Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.



Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.



Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.



Cooks' note:

? Pastry triangles can be formed, but not baked, 3 days ahead. Arrange in 1 layer in heavy-duty sealed plastic bags, then freeze. Bake frozen pastries (do not thaw) in same manner as above.

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