Any thoughts on filo dough and how to get it to stay down when you bake it?

[tigereye]

I made spanakopita (for the first time) and the ends all created a "wing" effect - they all stuck up on the side of the pan. Curious if folks have any tips on how to keep the sides pointing down in the pan....



I want to make tiropeta next, so I need some advice.


Thanks!

[bicentennial_baby]

1. Did you tuck the ends under?

I'm pretty sure that's what I did last time I made Spanakopita.

[tigereye]

2. evidently not!

:rofl:

I think we were so busy brushing each sheet of filo with butter, than I just wanted to get the damn pan in the oven!


:hi:

[Gormy Cuss]

6. Yep.

I actually scrunch them a bit while tucking them in. That way there's a nice crusty rim.

[grasswire]

3. did you butter the pan itself?

I'm wondering if the edges are sticking to the pan.

[tigereye]

4. yes, we did

but I think bibaby was right about tucking the ends under -

[htuttle]

5. I use a dull butter knife and a very gentle hand to tuck it in on the sides

It's about as easy to tear as wet tissue paper, but you can carefully use a butter knife to shove the top pieces down on the sides.

Sometimes I skip all that and instead of making one big pan of spanakopita, I fold the phyllo up into triangle shapes with the filling inside for individual serving-size 'spanakopita turnover' type of things.