Step-by-Step Instructions
1. Preparation
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a deep pie dish with butter or olive oil spray.
2. Mix the Base
In a large mixing bowl, whisk the eggs until frothy. Fold in the ricotta (or softened cream cheese) until mostly smooth—small lumps are fine as they create pockets of creaminess.
3. Combine
Add the squeezed-dry spinach and 1 cup of the shredded cheese to the egg mixture. Season generously with salt and black pepper. Stir until the spinach is well distributed.
4. Bake
Pour the mixture into your prepared dish. Top with the remaining cup of cheese. Bake for 30–35 minutes, or until the center is set and the top is bubbly and browned.
Pro-Tips for Success
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The Secret is the Squeeze: The most important step is removing moisture from the spinach. If the spinach is wet, the bake will be watery. Use a clean kitchen towel or a fine-mesh strainer to squeeze it until no more liquid comes out.
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The “Golden Top”: For an extra crispy crust, turn on the broiler for the last 2 minutes of baking. Watch it closely to prevent burning!
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Flavor Boosters (Optional): If you aren’t strictly sticking to four ingredients, adding a teaspoon of garlic powder or a pinch of red pepper flakes takes this to the next level.
Nutrition Information (Per Serving)
Serving size: 1/6th of the dish
| Metric |
Amount |
| Calories |
245 kcal |
| Net Carbs |
4g |
| Protein |
18g |
| Fat |
17g |
Storage & Reheating
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Fridge: Store leftovers in an airtight container for up to 4 days.
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Freezer: This bake freezes surprisingly well. Slice into portions, wrap tightly, and freeze for up to 2 months.
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Reheating: Microwave for 60–90 seconds or pop back into a toaster oven at 350°F until warmed through.
