Whenever we re-warm ours, we flip the pieces over so that the bottom gets crispy again. It will always somewhat soften and eventually get soggy because of the moisture. I don't know anything to prevent it. We have found over the many years of making Spanakopita, that the thinner the filing, the better the bottom will brown and get really crispy. We always makes two, because my step-dad's recipe worked perfectly with the big bag of Costco spinach.
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Whenever we re-warm ours, we flip the pieces over so that the bottom gets crispy again. It always gets soggy, I don't know anything to prevent it. We have found over the many years of making Spanakopita, that the thinner the filing, the better the bottom will brown and get really crispy. We always makes two, because my step-dad's recipe worked perfectly with the big bag of Costco spinach.
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