Скачать или смотреть Spinach Pie (Italian-American Style) | A Cheesy Twist on Spanakopita!

Spinach Pie (Italian-American Style) | A Cheesy Twist on Spanakopita!

This isn’t your typical spinach pie! It’s my Aunt Carmela’s vintage Italian American Spinach Pie—creamy, rich, and totally herb-free by design. Made with a nostalgic mix of frozen spinach, sweet onions, cream cheese, feta, mozzarella, and muenster (yes—muenster!), this pie reflects the creative spirit of mid-century immigrant kitchens where flavor came from simple ingredients and clever substitutions. Tucked between buttery layers of phyllo dough and baked to golden perfection, this spinach pie will become a family favorite!

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❓ Eat Color with Claudia Cooking channel is about cooking healthy and colorful meals! I'll also show you how to cook authentic Italian dishes, make things from scratch and adjust ingredients to keep dishes low in preservatives!

Ingredients:

6 packages (10 oz each) frozen chopped spinach, thawed and well-drained
2 large onions, chopped
2 tablespoons olive oil or butter (for sautéing)
2 (8 oz) packages cream cheese, softened
¾ lb. muenster cheese, diced
¼ lb. feta cheese, crumbled
8 oz mozzarella cheese, diced
2 large eggs, beaten
2 sticks (1 cup) unsalted butter, melted
1 package phyllo dough, thawed

Recipe:

Thaw the spinach completely, then squeeze out as much liquid as possible. Watch the video for tips and then set aside.

In a large skillet, heat olive oil over medium heat. Add the chopped onions and cook until soft and golden. Let cool slightly.

In a large bowl, combine the drained spinach, sauteed onions, cream cheese, muenster, feta, mozzarella cheeses and eggs.

Using your hands, mix until combined.

Grease a 9x13-inch (or slightly larger) deep casserole dish.

Layer 4 sheets of phyllo dough on the bottom of the dish.

Brush the top sheet lightly with butter.

Spread the entire spinach-cheese mixture evenly on top.

Layer remaining phyllo sheets on top one at a time, brushing each sheet with melted butter as you go.

Once all sheets are layered, cut into squares.
Then, cut through each square diagonally (don’t cut all the way to the bottom), and brush melted butter into the cuts.

Place in a cold oven, then set to 350°F.

Bake for 35–45 minutes, or until the top is beautifully golden and crisp.

Let rest for about 10 minutes before slicing through and serving warm.

Keeps well in the fridge and reheats like a dream!

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