This Cheesy Italian Spinach Bake is rich, creamy, and irresistibly comforting — a dish that transforms simple spinach into an Italian-inspired masterpiece. Made with a blend of ricotta, parmesan, and mozzarella cheeses, and topped with golden toasted breadcrumbs, this casserole is the perfect balance of creamy and crunchy. Serve it as a hearty side dish or a satisfying vegetarian main course that’s sure to impress at any table.
Who Is This Recipe For
This recipe is perfect for:
- Vegetarian food lovers craving a cheesy, flavorful bake.
- Home cooks looking for a comforting, restaurant-quality side dish.
- Families who want a delicious way to eat more greens.
Why You’ll Love It
✅ Creamy, cheesy, and packed with spinach flavor.
✅ The golden breadcrumb topping adds the perfect crunch.
✅ Ideal for holidays, weeknight dinners, or potlucks.
✅ A crowd-pleasing dish that feels both indulgent and wholesome.
Ingredients
For the Spinach Bake
- ¼ cup unsalted butter
- 1 onion, finely diced
- 6 garlic cloves, minced
- ½ teaspoon crushed chili flake
- ⅓ cup white wine
- 2 (12 oz) packages frozen spinach, thawed and squeezed dry
- 2 cups ricotta cheese
- 1 cup parmesan cheese, finely grated
- 2 whole eggs, beaten
- 1 cup mozzarella cheese, grated
For the Breadcrumb Topping
- 1 cup sourdough bread pieces (or panko breadcrumbs)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Kosher salt and freshly cracked black pepper, to taste
Preparation
- Sauté the aromatics: In a large skillet, melt butter over medium heat. Add diced onion and cook until golden and fragrant. Stir in minced garlic and chili flakes.
- Deglaze and add spinach: Pour in white wine, scraping up any browned bits, and let reduce by half. Add spinach and lower the heat.
- Mix the cheeses: Stir in ricotta and parmesan, cooking gently until the spinach mixture becomes creamy. Remove from heat and let cool slightly.
- Toast the breadcrumbs: In a separate pan, heat olive oil over medium heat. Add garlic and cook until golden. Add bread pieces or panko, stirring until lightly toasted. Season with salt and pepper, then remove from heat.
- Assemble the bake: Once the spinach mixture has cooled slightly, mix in the beaten eggs. Spread evenly into a greased 8×11-inch baking dish.
- Top and bake: Sprinkle grated mozzarella over the top, followed by the toasted breadcrumbs.
- Bake: Place in a preheated 350°F (175°C) oven and bake for 25 minutes, or until bubbling and golden brown.
Storage Tips
- Refrigerator: Store leftovers covered for up to 4 days.
- Freezer: Freeze unbaked casserole for up to 2 months. Thaw overnight in the fridge before baking.
- Reheat: Warm in a 350°F oven until heated through.
FAQs
Can I use fresh spinach?
Yes — use about 2 pounds of fresh spinach, cook it down, and squeeze out excess moisture before adding to the recipe.
What can I use instead of white wine?
Chicken or vegetable broth works perfectly as a non-alcoholic substitute.
Can I make this ahead of time?
Absolutely! Assemble it up to a day in advance, refrigerate, and bake before serving.
Conclusion
This Cheesy Italian Spinach Bake is a rich, crowd-pleasing comfort dish that brings Italian flair to your dinner table. Whether served as a side with roast chicken or as a main with crusty bread, its creamy texture and crispy topping make every bite unforgettable.
