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Feb 18, 2012 12:00 AM

Savory item for a bakeoff?

My office is having a bakeoff next week, and I'm leaning towards bringing something savory to provide some relief from the sweets.

What are some baked goods that are savory that don't need too much reheating (we have a toaster oven)? I was thinking about doing empanadas. Someone already signed up for quiche. Maybe spanakopita? I have lots of filo dough, though I suppose that would be "cheating"...I'm not really fussed about being in the contest and trying to win, just want to bring something to contribute.

I'm especially interested in anything that can be made ahead or has some make-ahead components, as I won't be getting home until 9pm the night before the bakeoff.


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  1. How about a tart made from a sheet of puff pastry with caramelised onions on top? You can add olives and / or anchovies depending on your colleagues' tastes - i think it's better at room temp. Or you could do cheese scones, perhaps with slices of ham or prosciutto and / or chutney; or even cheese muffins (I have a fail-safe, yummy recipe I could post if you like). Alternatively I'd suggest a 'flip-over' pie which starts with a sheet of pastry, plenty of filling consisting of sliced cooked potato, ham and cheese bound with some sour cream and mustard, then you just fold over the pastry and seal along one long edge. Bake and serve at room temp.

    1. I don't think filo is cheating at all. Here's a bundt torte that is really delicious. Some CHers have said they reduced the amount of butter with good results.

      Pasted in "In case you'd like a savory recipe, here's one from the NYT that I've made a few times. The recipe in the NYT link is accurate; the link to Ciaochowlinda has pictures. It's very rich and buttery and a small slice goes a long way, but it is very easy to make and absolutely delicious. Don't be afraid of the amount of dill -- it makes the dish. You definitely need a crowd to help polish this off!"

      Also, there are the puff pastry twists sprinkled with Parmesan, old standard cheese straws, blue cheese and pecan (or walnut) bites with a nutmeat pressed on top or made thumbprint style with a dab of fig jam. The last two doughs could be made ahead and just baked off the night before.

      3 Replies
      1. re: nemo

        while that ny times dish looks very pretty, spanakopita isn't supposed to be a cheese bomb. it's a pie of greens, with cheese as an accent. greek (and italian) peasants used all sorts of local wild greens to make savory pies. they grew in abundance and were used that way.

        1. re: hotoynoodle

          I don't think that's supposed to resemble spanakopita or spinach pie; it's closer to a Tiropita, mostly cheese.

      2. I'd just go ahead and make the spanakopeta - everyone loves it and if you're not invested in winning, I don't see a problem. You could also do picadillo casserole with layers of filo,and you could make the filling 2 days ahead, then just assemble. I'm sure it will all be delicious, whatever you choose. Oh, and I just saw a recipe for a sort of wild-rice casserole/mushroom/onion pie made with filo; starchy and delicious. :)

        1. Maybe a savory galette. There's a great one on

          1 Reply
          1. re: mitzy1400

            I was thinking of a savory galette too.

            Also, one of my favorite savory baked goods to make (I've brought them up here before) is a batch of bacon-cheddar-apple muffins. Just your basic buttermilk corn muffin batter, sweetened with a little grade B maple syrup, and crumpled bacon, shredded cheddar and a little diced granny smith baked in. Not nearly as high-brow as some of these other suggestions but bacon is always a crowd pleaser! And they're pretty easy and don't need to be re-heated.

          2. Was watching Ina yesterday and she and TR were doing a duo of shopping chores. Ina was making the food and TR was buying some of it. I'm thinking to promote his lovely face and get him some tv commercial time. Either way, she made chicken pot pies using a pie crust that just happened to be in the freezer or frig. I have seen chicken pot pies using phillo dough many times, thinking one was on Nigella's show, yea, it was.

            Ina's version of her filling seemed very good to me, good sized chunks of roasted chicken breasts and a nice light colored almost yellowish gravy plus easy veggies like carrots and frozen peas. I may be all wrong here but I've made my fair share of chicken pot pies and they can present a struggle. Too thick of a filling or too thin, to many veggies or not typical ones you'd usually find. To add potatoes or not? My sons favorite one was always Hamburger Hamlets in Westwood Village by UCLA. Why? Because it really contained a strong flavor or garlic and always arrived piping hot...was so so good.

            You can always either make her crust recipe featured here too or use that wonderful phillo you already have. Either way, you'll no doubt receive high marks.