Description
A delightful and nutritious casserole that combines the earthy flavors of fresh spinach with creamy ricotta cheese, topped with a crunchy breadcrumb crust. Perfect as a side dish or main course for brunch or dinner.
Ingredients
Scale
- 1 pound fresh spinach, washed and chopped
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1 cup marinara sauce (optional for serving)
- For the topping:
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
- 1/2 teaspoon dried oregano
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a 9-inch baking dish.
- In a large pot, steam or sauté the spinach until wilted, about 5 minutes. Drain and squeeze out excess water.
- In a bowl, mix the ricotta, Parmesan, eggs, nutmeg, salt, and pepper.
- Stir in the wilted spinach.
- Transfer to the baking dish.
- For the topping: Mix breadcrumbs, melted butter, and oregano. Sprinkle over the mixture.
- Bake for 25-30 minutes until golden and set.
Notes
Can be made ahead and refrigerated before baking. Add marinara sauce for a tomato twist. Serve hot with a side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Dish
- Cuisine: Italian
Nutrition
- Calories: 280
- Sugar: 2g
- Fat: 18g
- Carbohydrates: 15g
- Protein: 16g