How to reheat these greek foods?!

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For the pastitsio, reheat it like you would a lasagna. Either in the oven or microwave. What I do suggest is that if you make the pastitsio more than a day ahead, you make a small batch of bechamel to place ontop of the pasta during reheating. The new bechamel will help the pasta reabsorb moisture loss from sitting in the refrige till class day. Rebake at 350 for about 15 minutes or zap in the microwave at 5 minute intervals.
For the galaktoboureko, dont put the sugar syrup on till that morning and either serve at room temperature or cold from the fridge. The reason you dont want to reheat is the custard will lose its thickness and fail. The liquidy custard will cause the phyllo to becomse soggy from the inside and the syrup if poured on days before will just cause a squishy dough.

Good luck and kudos to you and your friend for making not so easy dishes.

I dont know exactly what those are, but I would say the best way to reheat anything is either oven or pan fried depending on what it is!
Use your own good judgement.