Can I make this ahead of time?

[PamE]

Spanikopita

10 ounces spinach (about 6 cups)
6 ounces feta cheese, crumbled (about 1 cup)
1 cup small curd cottage cheese
1 small onion, chopped
2 TBS. snipped parsley
2 tsp. dried dill weed
1/2 tsp. sea salt
3 eggs, beaten
1 Tbs. butter, softened
1/2 cup butter, melted
1/2 pkg. (16 ounce size) frozen filo leaves, thawed

Wash spinach; drain and chop. Cover and cook with just the water that clings to the leaves until tender, about 3 minutes; drain. Mix spinach, feta cheese, cottage cheese, onion, parsley, dill weed, and salt; stir into eggs.

Spoon into phyllo cups and bake at 350 degrees for 10-20 minutes, or until golden brown.

Can I make the filling today and bake them tomorrow?

[AnnW]

sure, the filling will probably taste better too.

[PamE]

Okay, thanks! 'Nother question, then. Would these be good cold? I'd love to bake them tonight (or tomorrow morning) and not have to worry about keeping them warm.

[AnnW]

i would think so, think kind of a cold spinach quiche. the filo could get soggy if you weren't careful.

[PamE]

Ew, I didn't think about soggy. She can make the filling tonight and then bake them right before we leave tomorrow. That way they won't be piping hot, but hopefully not cold and soggy, either.