Phyllo dough - keeping it flaky
I am serving a take on spanakopita for a party Friday night. Mine is a layer of 12 sheets of buttered phyllo topped by dill-feta-egg-garlic-lemon filling and another 12 sheets of buttered phyllo. I can't make it right before since I'm coming from work but I'd like it to be as flaky as possible.
a) prepare & bake now and refrigerate until Friday
b) prepare & parbake now. Refrigerate and finish baking/crisp on Friday morning
c) prepare & refrigerate now, bake Friday morning
Thanks for any advice - first time working with phyllo, unless you count the lazy but delicious method of phyllo cups!