One-Pan Mediterranean Diet Spinach Ricotta Bake (Creamy & Savory)
This spinach ricotta bake transforms humble greens into a restaurant-worthy brunch star. It melts in your mouth with layers of sweet caramelized onions and velvety cheese, delivering a luxuriously creamy yet fluffy texture that feels indulgent without the heaviness.
Why This Recipe Works
- Shatteringly Crisp Edges: Cooking the egg mixture in a hot skillet with olive oil creates a beautiful golden crust that contrasts perfectly with the tender interior.
- Velvety Creaminess: Using whole-milk ricotta creates pockets of rich, soft cheese that burst with flavor in every bite, keeping the texture moist and satisfying.
- One-Pan Brilliance: From sautéing the aromatics to the final fluff, everything happens in a single skillet, making cleanup effortless.
A Mediterranean Feast
I absolutely love how this dish celebrates simple, high-quality ingredients. It brings together the earthy comfort of wilted spinach with the sharp, salty kick of Parmesan. It’s nourishing and substantial enough for dinner but light enough for a late weekend breakfast.
If you are looking to build a full Mediterranean spread, this pairs beautifully with my Rustic Mediterranean Vegetable & Feta Salad. The crisp, raw veggies offer a refreshing crunch alongside the warm, soft bake. And if you have family members who want something to scoop up that delicious ricotta, this Keto Naan is a fantastic low-carb bread option that everyone at the table enjoys.
How to Make It (The Sensory Details)
The magic starts with the aromatics. You’ll sauté thinly sliced onions in olive oil until they are soft and translucent—don’t rush this! The sweetness of the onions balances the savory Parmesan later on.
Once the spinach is wilted and drained (squeeze it well!), you’ll fold it into a fluffy mixture of eggs and ricotta. Pour it back into the skillet and let it cook low and slow. The key moment is the flip: once the bottom is set and golden, you invert it onto a plate and slide it back in to finish the top. It emerges steaming and golden, ready to be sliced like a rustic pie.
Mollie’s Kitchen Tips
- Squeeze the Greens: Spinach holds a lot of water. To avoid a watery bake, press the cooked spinach in a colander with the back of a spoon until it’s fairly dry before mixing with the eggs.
- The Flip Trick: If flipping a large skillet intimidates you, use a flat lid or a large dinner plate. Invert the skillet confidently, then simply slide the bake back in to cook the other side.
- Storage: Leftovers keep well in the fridge for up to 3 days. I actually find the flavors meld even better the next day—perfect for a quick lunch.
Common Questions
Can I use frozen spinach instead of fresh?
Yes! Thaw about 10-12 ounces of frozen spinach and squeeze out all the liquid very thoroughly. You can skip the wilting step and add it directly to the onions and garlic.
Is this good for meal prep?
Absolutely. I love slicing it into wedges and storing them in glass containers. They taste delicious gently reheated or even at room temperature if you’re on the go.
Rustic Spinach Ricotta Skillet Bake
Experience a taste of the Mediterranean with this comforting and delicious Rustic Spinach Ricotta Skillet Bake. Featuring tender wilted spinach, sweet sautéed onions, and creamy ricotta cheese bound together with eggs and Parmesan, all baked in a skillet until golden. A perfect, satisfying dish for brunch, lunch, or a light dinner.
- Prep Time: 12 minutes
- Cook Time: 36 minutes
- Total Time: 48 minutes
- Yield: 6 servings 1x
Ingredients
Produce
- 2 medium yellow onions (thinly sliced)
- 2 cloves garlic (minced)
- 1.5 pounds 24 oz / ~680 g fresh spinach, tough stems trimmed
Fat
- 4 1/2 tablespoons ~68 ml extra-virgin olive oil, divided
Eggs & Dairy
- 6 large eggs
- 3/4 cup ~186 g whole-milk ricotta cheese
- 6 tablespoons ~30 g grated Parmesan cheese
Seasonings
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Sauté Aromatics: Heat 3 tablespoons olive oil in a large 10–12 in (25–30 cm) skillet over medium heat. Add onions; cook 10–12 minutes until well softened and translucent. Stir in garlic and red pepper flakes (if using) for the last 60 seconds until fragrant.
- Wilt Greens: Add spinach (in batches if needed). Cook 4–6 minutes until fully wilted. Drain off excess liquid (press in a colander or with a spoon) to prevent sogginess. Season with the measured salt and pepper.
- Prepare Egg Mixture: In a large bowl, lightly beat the eggs. Fold in ricotta and Parmesan just until combined.
- Combine: Add the drained onion–spinach mixture to the egg–cheese bowl and mix to distribute evenly.
- Initial Cook: Wipe out the skillet if needed; add the remaining 1 1/2 tablespoons olive oil to coat. Return to low heat. Pour in the mixture and spread evenly. Cover and cook 12–15 minutes until edges are set and the top is mostly set (center may still jiggle slightly).
- Flip & Finish: Loosen edges with a spatula. Invert onto a lid or large plate, then slide back into the skillet (uncooked side down). Cook uncovered 5–7 minutes until the second side is golden and the center is fully set.
- Doneness test: a knife inserted in the center comes out clean or internal temp reaches 71°C / 160°F.
- Serve: Slide onto a board or plate. Rest 2–3 minutes, then cut into wedges. Serve warm or at room temperature.
Notes
For best texture, drain the spinach thoroughly after wilting.
Seasoning is flexible; adjust salt/pepper at the table if needed.
Nutrition Facts (per serving, 1/6 total): Calories: 280 kcal | Total Fat: 21 g (Saturated Fat: 6.5 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 2 g) | Cholesterol: 205 mg | Sodium: 660 mg | Potassium: 800 mg | Calcium: 255 mg | Iron: 4 mg | Vitamin A: 11100 IU | Vitamin C: 35 mg | Total Carbs: 10 g (Fiber: 3 g, Sugars: 2.5 g) | Protein: 15 g
These values are approximate and may vary based on ingredients and preparation.
Nutrition
- Calories: 280
This skillet bake is one of those recipes that reminds me why I love cooking—simple ingredients turning into something spectacular. It’s comforting, easy, and leaves you feeling great. Grab a fork and dig in!
Disclaimer: I’m just a mom and food lover sharing what works for my family, not a nutritionist. Always listen to your own body (and your doctor) when trying new dietary changes!
