Crustless Spinach, Feta & Ricotta Egg Bake

Prep Time: 20 minutes

Cook Time: 40–45 minutes

Resting Time: 10–15 minutes

Total Time: 1 hour 10 minutes–1 hour 20 minutes

Servings: 8

Cuisine: Mediterranean-inspired

Cooking Method: Oven-Baked

Ingredients

For the spinach and aromatics:

500g frozen chopped spinach, thawed and squeezed completely dry, or 600g fresh spinach, wilted and squeezed dry
1 tablespoon olive oil, plus extra for greasing
1 medium yellow onion, finely diced
3 garlic cloves, minced
2 green onions, thinly sliced
¼ cup fresh dill, finely chopped

For the cheese and egg base:

6 large eggs
1 cup (250g) whole-milk ricotta cheese or drained cottage cheese
1 cup (150g) feta cheese, crumbled
1½ cups (150g) shredded mozzarella, divided
⅓ cup (40g) grated Parmesan cheese
¼ cup whole milk or heavy cream
¼ teaspoon ground nutmeg
¼–½ teaspoon salt, depending on the saltiness of the feta
½ teaspoon freshly cracked black pepper

Instructions

Step 1: Prepare the Oven and Baking Dish

Preheat the oven to 350°F (180°C). Position a rack in the middle of the oven. Lightly grease the bottom and sides of a 9 × 13-inch baking dish with olive oil or butter.

Step 2: Prepare the Spinach

Place the thawed spinach in a fine-mesh strainer and press firmly to remove excess water. Transfer it to a clean kitchen towel and squeeze thoroughly. Loosen the squeezed spinach with a fork so it mixes evenly into the filling.

If using fresh spinach, wilt it in a large skillet in batches. Let it cool, squeeze out the moisture, and chop before using.

Step 3: Cook the Onion and Garlic

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened.

Stir in the garlic and green onions. Cook for another minute until fragrant, then remove from the heat. Allow the mixture to cool slightly before adding it to the eggs.

Step 4: Mix the Egg Base

In a large bowl, whisk together the eggs, milk or cream, nutmeg, salt, and black pepper until evenly combined. Start with less salt if your feta is particularly salty.

Add the ricotta and stir until incorporated. Small ricotta curds are fine; the mixture does not need to be completely smooth.

Step 5: Add the Cheese and Spinach

Stir in the feta, Parmesan, and 1 cup of the mozzarella. Reserve the remaining ½ cup mozzarella for the topping.

Fold in the drained spinach, cooled onion mixture, and fresh dill. Break apart any spinach clumps and mix until everything is evenly distributed.

Step 6: Assemble the Bake

Spoon the filling into the prepared baking dish. Spread it evenly into the corners and smooth the surface with a spatula.

Sprinkle the reserved mozzarella evenly over the top.

Step 7: Bake

Bake uncovered for 35–40 minutes, checking from about 30 minutes because ovens and baking dishes vary.

The top should have golden-brown spots, the edges should be set, and the center should have no liquid movement when the dish is gently nudged. A thermometer inserted into the center should read 160°F (71°C).

If the topping browns before the center is ready, loosely cover the dish with foil and continue baking until set.

Step 8: Rest and Serve

Remove the dish from the oven and let it rest for 10–15 minutes. This helps the filling settle and makes the portions easier to lift.

Cut into eight portions and serve warm with a fresh salad, roasted vegetables, or crusty bread.

Tips

Squeeze the spinach thoroughly. Excess water can leave the egg bake watery and difficult to slice.
Drain watery ricotta or cottage cheese before measuring. Blend cottage cheese first if you prefer a smoother filling.
Finely dice the onion so it softens quickly and blends evenly into the bake.
Let the cooked aromatics cool slightly before mixing them with the raw eggs.
Use freshly grated mozzarella when possible for an even melt.
Adjust the salt carefully because feta and Parmesan already add saltiness.
Substitute parsley or chives for some or all of the dill if preferred.
Cook and drain any additional vegetables before adding them to the filling.
Avoid overbaking. Remove the dish once the center is cooked to keep the eggs tender.
Rest the bake before slicing; allow a little extra cooling time for firmer portions.