Herbed Ricotta and Spinach Bake

1. 1
   prep

   Preheat the oven and prepare the baking dish.

   Preheat oven to 180°C (350°F). Lightly grease an 8-inch baking dish with a drizzle of olive oil.

2. 2
   saute · ~10 min

   Wilt the spinach with aromatics.

   1.Heat olive oil in a large pan over medium heat.

   2.Add chopped onion and sauté until soft and translucent (4-5 min).

   3.Stir in minced garlic and cook until fragrant (30 sec).

   4.Add spinach in handfuls, stirring until completely wilted (3-4 min).

   5.Remove from heat and let cool slightly.

   TIPDon't overcook the spinach — it should just wilt to keep its color.
3. 3
   mix · ~5 min

   Combine the ricotta filling.

   1.In a large mixing bowl, combine ricotta, half the mozzarella, and parmesan.

   2.Add beaten eggs, dried oregano, dried basil, nutmeg, chili flakes, salt, and black pepper.

   3.Stir in the wilted spinach mixture until evenly combined.
4. 4
   assemble · ~2 min

   Assemble the bake.

   Transfer the ricotta-spinach mixture into the prepared baking dish and spread evenly. Sprinkle the remaining mozzarella cheese on top.

5. 5
   bake · ~25 min

   Bake until golden and bubbly.

   Place the dish in the preheated oven and bake for 22 to 25 minutes, until the top is golden brown and the edges are bubbling.

   TIPFor a deeper golden top, switch to broil for the last 2 minutes — watch closely so it doesn't burn.
6. 6
   rest · ~5 min

   Rest the bake before serving.

   Remove from the oven and let it rest for 5 minutes. This helps the bake set and makes scooping easier.

7. 7
   serve

   Serve warm.

   Scoop generous portions onto plates. Serve with toasted bread or a crisp green salad on the side.

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