Sunday Spinach and Ricotta Bake

Name: Sunday Spinach and Ricotta Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 300g fresh spinach, chopped; 250g ricotta cheese; 1 cup grated mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 eggs; 2 cloves garlic, minced; 1 teaspoon nutmeg; Salt and pepper to taste; 1 sheet of puff pastry

Highlighted under: Baking & Desserts

I always look forward to Sundays, especially when I can whip up my favorite Spinach and Ricotta Bake. This dish is not only delicious but also incredibly easy to prepare, making it perfect for a leisurely weekend brunch or a family dinner. The combination of creamy ricotta with vibrant spinach creates a delightful contrast, and the aroma that fills the kitchen is simply irresistible. I love to serve it with a side salad and crusty bread, turning a simple meal into something special that brings everyone together.

Created by

Rebecca Mills

Last updated on 2026-01-12T01:01:11.827Z

When I first tried this Spinach and Ricotta Bake, I was amazed at how simple yet flavorful it was. I combined fresh spinach with creamy ricotta, a hint of nutmeg, and a touch of parmesan. The key to making it truly special is to use fresh spinach instead of frozen; it enhances the flavor and texture significantly. Baking it until golden allows for the perfect crispy topping that contrasts beautifully with the creamy filling.

This dish is versatile, too! I often switch up the herbs or even add sun-dried tomatoes for an extra burst of flavor. It’s wonderful served warm from the oven, but I’ve also enjoyed leftovers cold, making it a fantastic make-ahead option for busy days. Each bite feels indulgent yet comforting—a true winner for any gathering!

        Why You Will Love This Recipe
        Creamy ricotta paired with fresh spinach for a nutritious twist
Golden, crispy top with a satisfying texture
Perfect for family gatherings or weekend brunches

      

The Role of Spinach

Spinach is not just a nutrient powerhouse; it's what gives this bake its vibrant color and fresh flavor. When sautéing the spinach with garlic, I recommend using medium heat so that the garlic becomes fragrant without burning. The spinach should wilt down significantly, reducing in volume, which helps concentrate its taste. If you're using frozen spinach, make sure it’s thoroughly thawed and drained to remove excess water, preventing a soggy bake.

The choice of fresh versus frozen spinach can impact the texture of the dish. Fresh spinach adds a pleasant texture and bright flavor, making it the best choice for this recipe. However, if frozen is what you have on hand, you can substitute it with an equal volume. Just be aware of the need to drain it well after thawing to keep the filling from becoming watery.

Perfecting the Ricotta Filling

Ricotta is the star in this bake, providing creaminess and moisture. I recommend using whole milk ricotta for the richest flavor and consistency. If you can’t find ricotta, cottage cheese can be blended until smooth as a substitute, though it will yield a slightly different texture. Mixing in both mozzarella and Parmesan not only enhances the flavor profile but also contributes to the richness of the filling as it bakes to perfection.

When combining the ingredients for the filling, ensure that the spinach has cooled slightly to prevent cooking the eggs. A well-mixed filling should look glossy and cohesive. If you find the mixture a bit too loose, adding a spoonful of flour or cornstarch can help thicken it up, ensuring it holds its shape while baking.

Serving Suggestions

Once your Spinach and Ricotta Bake is out of the oven, let it rest for about 5 to 10 minutes. This cooling time allows the flavors to meld and makes it easier to slice without falling apart. I love serving it warm alongside a fresh salad of mixed greens tossed in a light vinaigrette, which balances the richness of the bake beautifully.

For a more festive touch, consider adding sun-dried tomatoes or olives into the filling for added bursts of flavor. This recipe also scales well, so if you're hosting a crowd, simply double the ingredients, using a larger baking dish to ensure even cooking. It also reheats beautifully, making leftovers a delicious option for lunch the next day.

Ingredients

Ingredients for Sunday Spinach and Ricotta Bake

Ingredients

300g fresh spinach, chopped
250g ricotta cheese
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
2 eggs
2 cloves garlic, minced
1 teaspoon nutmeg
Salt and pepper to taste
1 sheet of puff pastry

Combine all the ingredients for a delicious and comforting dish!

Instructions

Steps to Prepare

Preheat the Oven

Preheat your oven to 190°C (375°F).

Prepare the Spinach

In a large skillet, sauté the minced garlic in a bit of olive oil until fragrant. Add the chopped spinach and cook until wilted. Remove from heat and let it cool slightly.

Mix the Filling

In a bowl, combine the ricotta, mozzarella, half of the Parmesan, eggs, nutmeg, and the cooled spinach. Season with salt and pepper.

Assemble the Bake

Place the puff pastry in a greased baking dish. Pour the spinach and ricotta mixture over the pastry. Sprinkle with the remaining Parmesan cheese on top.

Bake

Bake in the preheated oven for about 35 minutes, or until golden brown and puffed up. Let it cool slightly before serving.

Enjoy your delicious Spinach and Ricotta Bake!

Pro Tips

For a different flavor profile, consider adding cooked bacon or sun-dried tomatoes to the filling mixture.

Make-Ahead Tips

This Spinach and Ricotta Bake is a fantastic make-ahead option! You can prepare the filling and assemble the dish the night before, keeping it covered in the refrigerator until you're ready to bake it. Just remember to add a few extra minutes to the baking time since it will be cold from the fridge. This way, you can enjoy a fresh and delicious dish without the rush on busy mornings.

If you're planning to freeze, consider assembling the bake in a freezer-safe dish. Wrap it tightly with plastic wrap and foil. When it’s time to enjoy, allow it to thaw overnight in the refrigerator before baking, or bake from frozen—just extend the cooking time to about 50-60 minutes, checking to ensure it's heated through.

Common Troubleshooting

If your bake turns out soggy, it might mean there was too much moisture in the spinach. To avoid this, make sure to sauté the spinach until its water has mostly evaporated, and always drain frozen spinach thoroughly. Additionally, using a good-quality puff pastry can help maintain the right texture, as it creates a barrier that keeps the filling integrated and the bottom crust crisp.

On the other hand, if the top of your bake isn’t browning as expected, you can switch to broil for the last few minutes of cooking. Keep a close eye on it, as it can go from perfectly golden to burnt in seconds!

Flavor Variations

Feel free to experiment with flavors by adding herbs like fresh basil or dill to the filling for an extra layer of freshness. I particularly enjoy a sprinkle of crushed red pepper for a hint of spice, which contrasts beautifully with the creamy ricotta. Alternatively, you can substitute the cheeses for a plant-based version to cater to dietary preferences, using cashew cheese or tofu blended with nutritional yeast for a nutty flavor.

If you're in the mood for something a bit different, why not make it a Mediterranean bake? Incorporate ingredients like artichoke hearts, feta cheese, or chopped sun-dried tomatoes to shift the flavor profile. The versatility of this recipe truly allows for creative adaptations, making it an excellent base for experimentation!

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, but make sure to thaw and drain the excess moisture before adding it to the mixture.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

→ Can I prepare this ahead of time?

Yes, you can prepare the filling and assemble the bake the night before. Just bake it fresh when you're ready to serve.

→ What can I serve it with?

It pairs beautifully with a fresh green salad or roasted vegetables.