I've always made it to eat that day, but a friend of mine called and asked if it was OK to make ahead of time and whether to freeze it before or after baking. Any info will be appreciated.
Freezing Spanakopita - before or after baking?
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I would freeze before baking.
Then thoroughly thaw before baking (for example overnight in the fridge).
I believe that you'll get the best results that way. Freezing before baking would make the product quicker to thaw and reheat, but not as tasty.
Edited by French Fries - 8/27/13 at 5:05pm
I suppose the bake from frozen/thaw before baking depends on the type of crust used? For some reason I was thinking puff pastry when I typed "thaw thoroughly before baking".
But Spanakopita are more generally made with phyllo dough, and Joey's right: no need to thaw before baking.