Name: Italian Spinach Bake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 16 ounces fresh spinach, washed and chopped; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese, divided; ½ cup grated Parmesan cheese; 2 large eggs; 1 teaspoon dried Italian herbs; ½ teaspoon salt; ¼ teaspoon black pepper

Let Me Tell You About This Italian Spinach Bake

Alright, so you know those cozy, drizzly Sunday afternoons where you want something warm and cheesy, but nothing that takes half the day? Well, my Italian Spinach Bake is my go-to. Actually, the first time I made this, I was supposed to bring a "vegetable side" to my neighbor’s potluck. Long story short, it ended up the main event because everyone ignored the BBQ chicken in favor of this green, bubbly wonder. (To be fair, I’m pretty sure someone burnt the chicken.)

And let me say, the way the cheese pulls off the serving spoon? My nephew calls it "the cheese waterfall." Can’t make that up.

Why I Think You’ll End Up Loving This

I make this when I’ve got leftover spinach—that bag in the crisper that’s eyeing me like, “Use me or lose me!” My family goes crazy for this because, honestly, it tastes like you fussed for hours, but it’s really just some quick prep and oven magic. (When I’m running late—usually—the fact that it only dirties one bowl is a lifesaver.) Oh, and one time I forgot to add the nutmeg, and you know what? It was still delicious. Maybe not Italian grandmother level, but good enough for us mortals!

What You’ll Need (But I’m Not Judging Swaps)

About 450g (16oz) fresh spinach (I’ve totally done this with frozen—just thaw and squeeze out the water. My gran insisted on only fresh, but c’mon, who’s got the time?)
3 eggs (sometimes I use 2 if I’m low—works fine, just a bit less puffy)
250g ricotta cheese (whole milk is best, but I won’t tell if you use skim)
1 cup shredded mozzarella (I’ve subbed in cheddar when I was desperate. Not exactly Italian, but cheesy is cheesy)
½ cup grated Parmesan (parmigiano reggiano if you’re feeling fancy. Sometimes I just use the shaker kind, shh)
½ small onion, finely chopped (I skip it if I’m feeling lazy. Or use shallots!)
2 cloves garlic, minced (confession: I’ve used the jarred stuff…)
¼ teaspoon ground nutmeg (optional, but I think it adds something)
Salt and pepper, just a pinch or so
A spoon of olive oil for sautéing (I sometimes use butter if I’m out. Both work)

Here’s How I Throw It Together

Preheat your oven to about 190°C (375°F). I know, sometimes I forget and remember halfway through—no harm done, just adds a few mins.
In a skillet, heat up the olive oil and sauté the chopped onion until it’s soft (or until you get bored—just don’t burn it). Toss in the garlic for about 30 seconds. The smell alone is worth the effort.
Add your spinach a handful at a time; it’ll wilt down quickly. If you use frozen, just dump it in and stir until it looks, well, not frozen. This is where I usually sneak a taste. Don’t worry if it looks a bit weird at this stage—it always does!
Take off the heat and let it cool a bit. In a big mixing bowl, whisk the eggs, then stir in ricotta, mozzarella, half of your Parmesan, nutmeg, salt, and pepper. Sometimes I drop the bowl on the counter—no judgment if you do too.
Fold in your spinach mixture. Just kind of mix until it looks evenly combined—don’t overthink it.
Pour everything into a greased baking dish. I use a 9-inch square, but I’ve done this in a pie pan, too. Sprinkle the rest of the Parmesan on top.
Bake for about 30-35 mins, or until the top is golden and a little crispy (sometimes it takes longer if my oven is moody). Let it sit for 10 mins before slicing. Or don’t—my family just digs in anyway.

Notes From Many Not-So-Perfect Attempts

If you forget to thaw your frozen spinach, just microwave it for a minute or two. Saves the day.
I used to add more cheese thinking it would be amazing, but actually, it just gets greasy. So stick to the amounts—mostly.
I’ve tried with kale, but honestly, it’s too tough unless you cook it forever.

Variations (Some Better Than Others...)

I once swapped in crumbled feta and sun-dried tomatoes—seriously good, but not exactly classic Italian.
Occasionally I’ll toss in chopped cooked bacon, which makes it vanish twice as fast.
Tried adding cooked pasta once, but it got kind of stodgy. Wouldn’t recommend unless you’re feeding a rugby team!

Equipment I Use (But You Don’t Really Need Half Of It)

Mixing bowl (or a big clean pot if all your bowls are in the dishwasher—guilty)
Oven-safe baking dish (I’ve made this in a disposable foil tray when I was bringing it to a picnic. Works a treat)
Skillet, or, you know, a saucepan if that’s what you’ve got
Whisk or fork—either’s fine

How To Store (If There’s Any Left!)

So, technically, you can stick leftovers in the fridge for 2-3 days in an airtight container. But honestly, in my house, it never lasts more than a day! If you want to reheat, just pop it in the oven for 10 minutes at 180°C (or zap it in the microwave, but the crust won’t be as crispy).

How I Like To Serve It

I love this with a tangle of spaghetti and a big green salad, or just on its own with crusty bread—especially if someone else did the baking. My aunt once insisted on serving it cold at a picnic, and you know what? Kinda worked. For a fancier dinner, try it with homemade focaccia (that’s my favorite recipe, in case you’re wondering).

Stuff I’ve Learned (Sometimes The Hard Way)

Don’t rush the cooling step after it bakes—if you slice too soon, it’ll fall apart. I once tried serving right away and wound up with a green puddle on my plate. Not my finest moment.
Actually, I find it works better if you drain the spinach really well. Otherwise, it gets a bit watery. The old "squeeze it in a tea towel" trick is worth it.
If you sprinkle a bit of extra cheese on top in the last 5 minutes, you get those nice golden edges. But sometimes I forget and it’s still tasty.

Real-Life Questions I’ve Actually Gotten

Can I freeze this? Eh, I’ve tried. The texture gets a bit weird after thawing, but if you’re not picky, go for it. Just wrap it well and reheat in the oven.

Is it gluten-free? Yep! Unless you stir in pasta (see my earlier disaster). Always check cheese labels though—some brands sneak in flour for no good reason.

Can I double the recipe? Absolutely, just use a bigger dish (or two). I did for my cousin’s birthday—though I might’ve overcooked it, so keep an eye on the edges.

Do I have to use nutmeg? No, but I think it adds a little something. My mom hates it, so I leave it out for her.

Oh, and if you want more spinach ideas, check out Cookie and Kate’s spinach recipes—she’s got loads.

And one last thing—once I tried to make this in the toaster oven because my main oven was on the fritz. Worked, but only just. Wouldn’t recommend unless you’re feeling brave or you’ve got heaps of time!

Italian Spinach Bake Recipe