Go Back
Golden Spinach Ricotta Bake made with eggs, spinach, ricotta, and mozzarella in a rustic baking dish.

Spinach Ricotta Bake

A creamy, high-protein, and low-carb Mediterranean-inspired egg casserole packed with fresh baby spinach, rich ricotta, and a blistered mozzarella crust. Tastes like the filling of a classic Greek spanakopita without the heavy pastry crust.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4
Calories: 245
Ingredients Method Notes

Ingredients
  

  • * 2 cups fresh baby spinach roughly chopped
  • * 1 cup whole milk ricotta cheese
  • * 3 large eggs
  • * 1/2 cup grated Parmesan cheese
  • * 1/2 cup shredded mozzarella cheese for the top topping
  • * 1/2 tsp garlic powder
  • * 1/4 tsp salt
  • * 1/4 tsp black pepper
  • * 1 pinch ground nutmeg
  • * 1 tsp extra virgin olive oil for wilting spinach

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch square ceramic baking dish with olive oil or cooking spray.
  2. Heat 1 teaspoon of extra virgin olive oil in a skillet over medium heat. Add the chopped baby spinach and cook for 2 minutes until just wilted. Remove from heat and let cool for a few minutes.
  3. In a large bowl, vigorously whisk the three large eggs until fully smooth. Stir in the ricotta cheese, grated Parmesan cheese, garlic powder, salt, black pepper, and a pinch of ground nutmeg until completely combined.
  4. Gently fold the wilted spinach into the creamy cheese and egg mixture until it is evenly distributed.
  5. Pour the entire mixture into your prepared baking dish, smoothing out the top layer with a spatula. Sprinkle the shredded mozzarella cheese evenly over the entire surface.
  6. Place uncovered on the middle rack of the oven and bake for 30 to 35 minutes. The center should feel firm, and the cheese on top should turn deep golden brown and bubbly. (Optional: Broil for 1-2 minutes at the very end for an extra crispy top).
  7. Remove from the oven and let the casserole rest for 5 to 10 minutes before slicing into clean squares. This allows the residual jiggle to disappear and helps it hold its shape perfectly when served.

Notes

* Squeeze Your Spinach: If you decide to use frozen spinach instead of fresh, ensure it is completely thawed and thoroughly squeezed dry using a clean kitchen towel to prevent a watery bake.
* Cottage Cheese Swap: You can substitute the ricotta cheese 1:1 with small-curd cottage cheese for an even higher protein, lower fat variation.
* Herb Enhancements: Boost the authentic Greek flavor by folding in 2 tablespoons of finely chopped fresh dill or flat-leaf parsley right before pouring the mixture into the baking dish.