I was craving lasagna last week. You know, that deep, satisfying, “gooey cheese and spinach” feeling. But I absolutely did not have the energy to deal with boiling noodles, layering, and a 2-hour bake-and-rest process.
My old “diet” brain would have told me to just eat a sad salad and forget about it. But my “kitchen investigator” brain? It asked a better question: “How can I get that exact flavor, right now, without the crash?”
This Spinach Ricotta Bake is the answer. It’s my hack for that classic comfort food craving. It delivers all the rustic, cheesy goodness in one skillet, and it’s packed with protein and healthy fats that actually make me feel great. It’s a total win.
Why This Recipe Just Works
Here’s the deal: this isn’t “diet food.” This is just smart comfort food. It takes the best parts of the Mediterranean way of eating—lots of greens, rich olive oil, satisfying cheese—and puts them front and center.
I love it because it’s a high-protein meal that is incredibly satisfying. The combination of eggs, ricotta, and Parmesan creates this amazing, custardy texture that holds all the spinach and savory onions together. It keeps me full for hours, which is a “win” I stole from my high-protein experiments.
It’s one of my favorite Mediterranean spinach recipes because it’s a complete, balanced plate in one pan. No compromises, just delicious food.
A Simple, One-Skillet Process
This is not an all-day affair. The whole thing comes together right in your skillet, which is another win in my book (less cleanup!).
You start by sautéing the onions until they’re sweet and soft—don’t rush this part, as it builds the flavor base. Then, you’ll wilt a ton of spinach right in the same pan. The key is to drain that spinach mixture well. Sogginess is our enemy here.
While it drains, you’ll quickly whisk the eggs, ricotta, and Parmesan. Stir the greens back in, pour it all back into the skillet, and let it cook on the stove for a bit to set the edges. The final step is the “flip and finish” to get it golden on both sides. It’s much easier than it sounds!
A Few “Hacks” and Variations
As a kitchen investigator, I can’t help but tinker. Here are a few ways you can change this up:
- Get the Water Out: I mean it. After wilting the spinach, press it in a colander with a spoon. Any excess liquid will make the bake watery. This is the #1 rule for a perfect texture.
- Cheese Swaps: Feel free to use Pecorino Romano instead of Parmesan for a sharper, saltier kick. A little crumbled feta folded in right before baking is also amazing.
- Serving Idea: This is fantastic on its own, but I also love serving a wedge with a simple side salad with a lemon vinaigrette. It’s also great cold or at room temperature, so it’s a great choice for packed lunches.
Rustic Spinach Ricotta Skillet Bake
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.
- Calories: 280 kcal
- Protein: 15 g
- Total Fat: 21 g
- Saturated Fat: 6.5 g
- Monounsaturated Fat: 11 g
- Polyunsaturated Fat: 2 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Sugar: 2.5 g
- Sodium: 660 mg
- Cholesterol: 205 mg
- Potassium: 800 mg
- Calcium: 255 mg
- Iron: 4 mg
- Vitamin A: 11100 IU
- Vitamin C: 35 mg
Your Quick Questions, Answered
Can I use frozen spinach?
Absolutely. Just make sure to thaw it completely and then squeeze out all the excess moisture. You’ll want about 10-12 ounces of frozen spinach to equal the 1.5 pounds of fresh.
How do I store this Spinach and Ricotta Skillet Recipe?
Store any leftovers in an airtight container in the fridge for up to 3 days. It reheats beautifully in the microwave or in a 350°F (175°C) oven until warmed through.
What kind of skillet is best?
A well-seasoned cast-iron skillet or a good quality non-stick (oven-safe, if you were to broil it) skillet works perfectly. A 10 or 12-inch size is ideal.
This Spinach Ricotta Bake is exactly what my mission is all about. It proves you can have that cozy, cheesy, satisfying meal you crave, all while feeling energized and good. It’s a keeper.
