Yes, you can freeze them. I make spanakopita every year as part of my Christmas appetizer blitz. I freezer after baking (they just get rewarmed in a moderate oven before serving) but I don't see why you couldn't freeze prior to baking. Trader Joe's sells them this way...ready to go! (So does Safeway)

I do that every Christmas season, along with a couple of types of palmiers. So easy to just pull out of the freezer and bake at a moment's otice.

Agreed with Gardengal. Saturated with oil is better than spray, though. :) I highly revommend Fillo Factory brand dough. There are some brands that come shattered and stuck together, and take some expertise to rescue. We always freeze them in toaster oven sized foil trays, sometimes sold as grill liners, (reusable!), filled then wrapped in freezer paper. Alternatively, on heavy cardboard (or plywood skin), board wrapped in parchment or freezer paper., then filled wrapped in freezer paper. The foil trays hold six large or eight small, and have the advantage that they pop right into the oven or toaster oven to reheat,. If you need to pile them in a container (not ideal), freeze them in a single layer first (even if you have to do batches), and lay them flat wirh parchment between layers. When you first bake them, try to get them to fully baked, firm and crisp but just the first hair of browning. Reheat for the same amount of time as the original bake, or until the corners start to brown.

I’ve been making these for years. They do freeze really well. I’ve done them baked or not. Both are good. I see a lot of recipes use cooking spray for the phyllo, Ive only used butter. Is the spray better? BTW, it’s me Louise

Thank you for all the comments I've already cooked and cooled them, and they are in the freezer.

I used butter to cook them, but when I reheat them it's likely I will spray them lightly with the spray, i but it is a butter version. I do it all the time with things that I'm reheating that were once fried or baked and were crispy.

So I guess my answer is both!

I make bourekes, which come from a little farther east and are traditionally brushed with sesame oil rather than butter, but while there is a slight difference in flavor, it's all fine. I've seen people try to skip the fat, with tragic results. :)

Good going getting the project handled so fast. :)

Very nice.

If you want a real shortcut, do what I did one year for a party. I bought the little phyllo cups, warmed them in the oven right before the party, filled them with store bought spinach dip and topped with a half of a water chestnut. They were a big hit, cracked me up! Particularly when someone asked for the recipe . . .

It was an afterthought, I thought I didn't have enough things for the party and wanted to add one more savory element, so just bought the stuff quick and threw it together . . .

They were the favorite dish. Which is surprising. Even more surprising the kids liked it. Totally worked; thank you for your help