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–+ servings
Italian Spinach Bake

Delicious Italian Spinach Bake: Creamy Comfort in Every Bite

Italian Spinach Bake is a delicious vegetarian dish with creamy layers of ricotta and mozzarella, perfect for cozy dinners and gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 10 oz Fresh Spinach Can substitute with thawed and drained frozen spinach.
  • 15 oz Ricotta Cheese Cottage cheese can be a lighter alternative.
  • 8 oz Shredded Mozzarella Cheese Save some for topping.
  • 1 cup Grated Parmesan Cheese Pecorino Romano can be used for a sharper taste.
  • 3 large Eggs Vegan egg substitutes can be used.
  • 1 tsp Garlic Powder Fresh minced garlic can be used for a bolder flavor.
  • 1 tsp Salt Adjust to taste.
  • 1 tsp Pepper Adjust to taste.

Equipment

  • 9x13 inch baking dish
  • large skillet
  • Mixing Bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. In a large skillet, add fresh spinach over medium heat and sauté for about 3 minutes until wilted.
  3. In a mixing bowl, combine ricotta cheese, shredded mozzarella (save some for topping), grated Parmesan, eggs, garlic powder, salt, and pepper; stir until smooth.
  4. Gently fold sautéed spinach into the cheese mixture, ensuring it’s evenly distributed.
  5. Spoon the mixture into the prepared baking dish and dot the top with reserved mozzarella.
  6. Bake for 30–35 minutes until bubbly and lightly golden on top.
  7. Allow to cool for about 10 minutes before slicing and serve warm.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 20gProtein: 17gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 2000IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat in the oven at 350°F (175°C).

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