My family – including my dad – loved this recipe far better than my mother’s
This comforting Cheesy Italian Spinach Bake is a flavorful combination of sautéed aromatics, tender spinach, creamy ricotta, and savory Parmesan, all topped with melted mozzarella and crunchy, garlicky breadcrumbs. It’s a perfect side dish or light vegetarian main course.
Ingredients:
Spinach Bake:
Ingredient
Quantity
Unsalted butter
1/4 cup
Onion
1, finely diced
Garlic cloves
6, minced
Crushed chili flake
1/2 teaspoon
White wine
1/3 cup
Frozen spinach
2 (12 oz.) packages, thawed and squeezed
Ricotta cheese
2 cups
Parmesan cheese
1 cup, finely grated
Whole eggs
2, beaten
Mozzarella cheese
1 cup, grated
Breadcrumb Topping:
Ingredient
Quantity
Sourdough bread pieces or panko breadcrumbs
1 cup
Olive oil
2 tablespoons
Garlic cloves
2, minced
Kosher salt
To taste
Freshly cracked black pepper
To taste
Instructions:
Preheat oven to 350°F (175°C). Lightly grease an 8×11 inch baking dish.
Sauté Aromatics and Spinach: In a large skillet over medium heat, melt the unsalted butter. Add the finely diced onion and sauté until softened and golden, about 5-7 minutes. Stir in the minced garlic and crushed chili flake and cook for another minute until fragrant.
Deglaze and Add Spinach: Pour the white wine into the skillet and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Reduce the wine by about half. Add the thawed and well-squeezed spinach to the skillet and stir to combine. Turn the heat to low.
Incorporate Cheeses: Add the ricotta cheese and finely grated Parmesan cheese to the spinach mixture. Stir until the spinach starts to become creamy and the cheeses are mostly melted and incorporated. Remove the skillet from the heat and let the mixture cool slightly.
Prepare Breadcrumbs: While the spinach mixture cools, preheat a separate sauté pan over medium heat with the olive oil. Add the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it. Add the sourdough bread pieces or panko breadcrumbs to the pan and toast, stirring frequently, until they are lightly golden brown and crispy. Turn off the heat and season the toasted breadcrumbs with kosher salt and freshly cracked black pepper to taste.
Assemble and Bake: Gently beat the whole eggs into the slightly cooled spinach and cheese mixture until well combined. Pour the spinach mixture into the prepared 8×11 inch baking dish, spreading it evenly.
Sprinkle the grated mozzarella cheese evenly over the top of the spinach mixture.
Scatter the toasted breadcrumbs evenly over the mozzarella cheese.
Bake in the preheated oven for 25 minutes, or until the bake is bubbly and the topping is golden brown and heated through.
Let the Cheesy Italian Spinach Bake cool for a few minutes before serving. Enjoy warm.