The Ultimate Guide To Baking Frozen Spanakopita

Frozen spanakopita is a convenient appetizer or meal that can be baked from frozen. It is a Greek spinach and feta pie, often folded into triangles and wrapped in flaky phyllo dough. The key to achieving the perfect spanakopita is in the baking time and temperature. Most sources recommend baking frozen spanakopita for around 25-30 minutes at an oven temperature of 350°F (175°C). However, some suggest baking for slightly less time at a higher temperature of 400°F (200°C) for 17-19 minutes, or until golden brown. It is important to note that baking times may vary depending on the appliance, so adjustments may be necessary. Additionally, it is advised to brush the spanakopita with melted butter before baking for added flavour and texture.

Bake from frozen or thaw first?

Frozen spanakopita is a convenient appetizer or meal that can be baked from frozen or after thawing. However, there are differing opinions on which method is preferable.

Some sources suggest baking spanakopita straight from frozen. This is because the product has been tested to go straight from the freezer to the oven, and baking it from frozen reduces the chances of food contamination and bacteria growth. Additionally, if you thaw frozen spanakopita, the timing and temperature will be off, and the pastry may become soggy.

On the other hand, other sources recommend thawing spanakopita before baking. One source suggests that this will result in better-tasting food. Another source recommends thawing overnight in the refrigerator to prevent bacteria build-up, although this will make the product quicker to reheat but less tasty.

If you choose to bake spanakopita from frozen, preheat your oven to between 350°F and 400°F. Remove the spanakopita from its packaging and arrange the pieces on a baking sheet in a single layer. Brush the pastry with melted butter, and bake for around 17 to 30 minutes, or until golden brown.

If you choose to thaw spanakopita before baking, remove it from the freezer and leave it to thaw overnight in the refrigerator. The next day, preheat your oven to 350°F. Remove the spanakopita from its packaging and arrange the pieces on a baking sheet in a single layer. Brush the pastry with melted butter and bake for around 25 to 30 minutes, or until golden brown.

Oven temperature

Most recipes and instructions for baking frozen spanakopita recommend preheating your oven to 350°F. This temperature ensures that the phyllo dough becomes golden brown and crispy without burning. At this temperature, the spanakopita will typically bake for around 25 to 30 minutes, although some sources suggest checking for doneness after 20 minutes to prevent overcooking.

However, some recipes suggest a higher temperature of 375°F or even 400°F. These higher temperatures can be used to achieve a crispier texture, but it's important to keep a close eye on the spanakopita to avoid burning. At 375°F, the baking time is usually around 20 to 25 minutes, while at 400°F, the baking time is shorter, around 17 to 19 minutes.

It's worth noting that oven temperatures can vary, so it's always a good idea to adjust the baking time as needed. Additionally, if you are baking a large batch of spanakopita, you may need to increase the baking time slightly to ensure even cooking.

Bake time

The bake time for frozen spanakopita varies depending on the size and shape of the pastry, as well as the specific recipe and oven temperature. Here is a general guide for baking frozen spanakopita:

Oven Temperature: Preheat your oven to between 350°F and 400°F. Some recipes recommend a lower temperature of 350°F, while others suggest a higher temperature of up to 400°F for a crispier pastry.

Baking Time: For a standard-sized spanakopita triangle, bake for around 25 to 30 minutes at 350°F. For a larger pie or casserole, the baking time will be longer, ranging from 35 to 40 minutes at 375°F, or up to 60 minutes at 350°F.

It is important to note that ovens can vary, so it is always a good idea to keep an eye on your spanakopita while it is baking and adjust the time as needed. The pastry should be golden brown and crispy when it is ready.

If you are baking directly from frozen, you may need to add a few extra minutes to the baking time. Additionally, some recipes recommend brushing the pastry with melted butter before baking to ensure a crispy texture.

For best results, it is recommended to thaw frozen spanakopita before baking. This can be done by leaving it in the refrigerator overnight or by using the defrost setting on your microwave. However, some people choose to bake their spanakopita directly from frozen, which is also a convenient option.

Air Frying: If you are using an air fryer, preheat it to 350°F and place 10 pieces of spanakopita, glazed side up, in the basket. Bake for 10 to 13 minutes.

Reheating: To reheat leftover spanakopita, place it in the oven at 350°F for 15 to 20 minutes, or until heated through.

How to prevent bursting

To prevent your frozen spinach pies (spanakopita) from bursting in the oven, you can try the following:

• Let the pies come to room temperature before baking.
• Start with low heat to cook through, then finish with 5 minutes of high heat to brown the pastry.
• Score the pies before freezing.
• Brush the pies with melted butter before baking.
• Ensure the spinach is thoroughly defrosted and squeezed of excess water before assembling the pies.
• Do not overfill the pies, as this can lead to bursting and make them difficult to handle.

How to store leftovers

Leftover spanakopita will last up to four days when stored in an airtight container in the refrigerator. To reheat, pop it in the oven at 350°F for 15 to 20 minutes, or until it is warmed through.

You can also freeze leftover spanakopita. Wrap the slices individually in plastic wrap and then in aluminium foil. When you're ready to eat, unwrap and place on a baking sheet coated with non-stick spray. Bake at 275°F for 30 minutes—there's no need to thaw it first.

Bear in mind that freezing and reheating spanakopita may affect its texture and flavour. The pastry may be less crispy, and the filling may lose some of its moisture.

Frequently asked questions