I made spanikopita the other day, and it was delicious. The top layers of phyllo were crisp and flaky, just the way I remember the dish from the last time I had it. I stored the leftovers in the refrigerator, covered. The next day they still tasted good, but the crisp top layershad turned soggy.
This got me to thinking about other dishes that use phyllo: baklava, for instance. Surely it hasn't been made fresh that day, every time I've eaten it. Why doesthe crust stay crisp?
How should I have stored that spanikopita? Since it has cooked egg in the filling I wanted it refrigerated, and the cookbook said to do so. More broadly, how does one store phyllo-based pastries to keep them crisp? Finally: once cooked phyllo has gone soggy, is there a way to make it crisp again?
