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Italian Spinach Bake

A heart-healthy Mediterranean adaptation of classic Italian Spinaci Filanti. Features tender, garlic-infused spinach folded into a creamy ricotta custard, topped with a deeply browned, blistered mozzarella and Parmigiano-Reggiano crust.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Calories: 225
Ingredients Method Notes

Ingredients
  

  • 20 oz approx. 560g frozen chopped spinach, thawed and thoroughly squeezed dry
  • 2 tbsp extra virgin olive oil
  • 1 small yellow onion or shallot finely diced
  • 3 cloves garlic minced
  • 2 tbsp all-purpose flour or whole wheat flour
  • 1½ cups part-skim milk
  • 1½ cups part-skim ricotta cheese
  • ½ tsp ground nutmeg
  • 2 large eggs beaten
  • ½ tsp sea salt
  • ¼ tsp freshly cracked black pepper
  • 1½ cups shredded part-skim mozzarella cheese divided
  • ½ cup freshly grated Parmigiano-Reggiano cheese divided

Method
 

  1. Preheat oven to 400°F (204°C). Lightly coat an 8-inch or 9-inch ceramic baking dish with extra virgin olive oil.
  2. Place thawed spinach in a clean kitchen towel and squeeze firmly over the sink until no more liquid drips out. Set aside.
  3. Warm 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add diced onion and cook for 4–5 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle flour over the onions and garlic, stirring continuously for 1–2 minutes. Gradually whisk in the milk to avoid lumps. Bring to a gentle simmer for 3–5 minutes until thickened. Remove from heat.
  5. In a large bowl, combine the warm milk mixture, drained spinach, ricotta cheese, beaten eggs, ground nutmeg, salt, black pepper, ¾ cup mozzarella, and ¼ cup Parmigiano-Reggiano. Mix until uniform.
  6. Transfer mixture to prepared baking dish, smoothing the top with a spatula.
  7. Sprinkle remaining ¾ cup mozzarella and ¼ cup Parmigiano-Reggiano evenly over the surface.
  8. Bake uncovered for 25–30 minutes until edges are bubbling. Switch oven to broil for 2–3 minutes until top is golden brown and blistered.
  9. Rest for 5–10 minutes before serving.

Notes

  • Squeezing Spinach: Wringing out all liquid from the thawed spinach is critical to prevent a watery casserole.
  • Fresh Spinach Option: To use fresh spinach, wilt 1.5–2 lbs in a dry skillet, cool, squeeze out liquid, and chop before adding.