Another frozen phyllo question
I have made a Chard Strudel (6 layers of 14" x 18" phyllo stuffed with sauteed chard and stems). I froze it to test how that works. Ordinarily it cooks for 25 minutes at 350F - should I let it thaw a bit to cook it or do it directly from the freezer? How much longer do you think it will need either way?