Do you ever not know what to do with left-overs, instead of the boring reheat? Stuff them! In phyllo dough that is. I keep frozen phyllo and puff pastry in my freezer all the time. Puff pastry will thaw pretty quick on the counter. Phyllo, you need to know the day before so it can de-thaw slowly in the fridge.
I had some left over cilantro pesto (used on pizza the previous night, some prosciutto cotto (cooked ham) and some about to go bad figs (love those things!)...I made little piles onto squared, thawed phyllo dough with some shredded mozzarella, sealed with a brush of butter (just fold them like a present or an envelope) bake up until brown and they were oh so good! You can put just about anything into pastry and it will be good, its pastry after all! No more left overs and nothing goes to waste:) Luca loved them:)
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