I feel so honored that my mother-in-law (my children’s yia yia) showed my son and I her wonderful recipe and that she is letting me share it here! A few Christmases ago, she made all of her children a cookbook with all of the family’s favorite recipes and of course this was in it, but there’s nothing like being there with her to learn from the best! She shared how this recipe has evolved from each woman in her family, each putting their love and special touch on it. This spanakopita is served at all of the holidays and is such a special treat. My son and I had so much fun with her! It’s very rich and creamy in the center (no cold and slimy spinach here!) and flaky and crispy on the top and bottom. It freezes very well (which is why the recipe makes two pans); we made these to put in the freezer for Christmas! It’s also great to have on hand in case you get unexpected guests or get invited to a party last minute and want to bring something!

Yia Yia’s Spanakopita

(makes 2 trays)

2- 9x13ish disposable baking pans (NOT the deep lasagna pans)
2.5 sticks of butter (approximate) — melted
1 pound feta — packed in water is best. Yia yia says sheep’s milk is best if you can find it
2 tablespoons extra virgin olive oil
2 cups onions — diced
24 ounces frozen chopped spinach — thawed in bags or box
2- 8 ounce packages Philadelphia cream cheese (the brick) — at room temperature
6 eggs
1 pound phyllo pastry sheets (from the freezer section) — thawed completely and at room temperature. Thaw in the refrigerator for at least 24 hours and then bring to room temperature on the counter but leave in the plastic wrapping. If you find one that comes in a pack of 2 this is ideal (one box of phyllo totaling 1 pound, but two rolls wrapped in plastic in the box)

Preheat oven to 375 degrees F.
Melt butter if you haven’t already.
Drain feta and mash lightly on a plate with a fork, making sure to leave some chunks.
Heat 2 tbs EVOO in large sauté pan over medium heat. Sauté onions over medium heat for a minute or so to “get them going” then lower the heat to low and sauté them low and slow for about 15 minutes. You want them very translucent but not brown.
Meanwhile, in the bowl of a standing mixer, beat cream cheese with the paddle attachment for a couple of seconds then slowly add the eggs. Cream the cream cheese and eggs together on medium, scraping the sides down as needed .
When the onions are translucent, add the spinach (don’t drain it) and increase the heat to medium/medium high. Stir them frequently and cook for 15-20 minutes until the spinach is dry and cooked through.
Meanwhile, add the feta cheese to the cream cheese and egg mixture and mix gently until incorporated but not enough to make the feta smaller.
When the spinach is finished, add the spinach to the cheese and egg mixture and mix to combine.
Prepare your work station for this next part— you have to work quickly! Yia yia likes to put a sheet of parchment or wax paper down on the work surface. She puts the two pans vertically in front of her and the melted butter between them. Make sure the spinach and egg mixture is close by.
Dip a pastry brush in the butter and brush melted butter on the bottom of both pans.
Open one of the phyllo packages and lay 1-2 sheets on top of the buttered pan. You may need to fold down one side to make it fit, that’s ok. Don’t worry if the sheet is a little long, you don’t have to fold it if it goes up the sides slightly.
Working quickly and doing both pans at the same time, continue to layer brushed butter and 1-2 layers of phyllo, brushed butter and 1-2 layers of phyllo, etc etc until half of your total phyllo is gone (if you found a box with 2 packs, until 1 is gone). You want to coat the entire surface with butter but do not want it to pool with butter or it will be too soggy.
Once half of your total phyllo is gone, mix the spinach mixture again, and evenly divide it between the two pans.
Continue the process with the rest of phyllo; alternating brushed butter and 1-2 sheets of phyllo until all of your phyllo is gone.
Brush the top layer of phyllo with butter.
Using a spoon, tuck along the sides and corners.
Bake for 20-35 minutes, until the top is golden brown and the center is bubbly warm.
Enjoy warm!

To freeze:

Let cool and wrap with plastic wrap then aluminum foil.

To reheat:

Preheat oven to 375 degrees F
Remove all plastic wrap and foil and bake from frozen.
Keep an eye on it — if the top gets brown, loosely cover with foil (try not to cover it if you can as the steam will make it mushy). Remove when the middle is hot; this may take up to 1 hour.