Creamy Tomato Spinach Pine Nut Bake (Printable)
Rich vegetarian bake featuring layers of spinach, tomatoes, and pine nuts in a creamy sauce. A comforting Mediterranean dish perfect for cozy dinners.
# What You'll Need:
→ Vegetables
01 - 10.5 oz fresh spinach, washed and roughly chopped
02 - 14 oz cherry tomatoes, halved
03 - 1 medium onion, finely chopped
04 - 2 garlic cloves, minced
→ Dairy & Eggs
05 - 3/4 cup heavy cream
06 - 3.5 oz ricotta cheese
07 - 2 oz grated Parmesan cheese
08 - 2 large eggs
→ Nuts
09 - 1.75 oz pine nuts
→ Seasonings
10 - 2 tbsp olive oil
11 - 1 tsp dried oregano
12 - 1/2 tsp ground black pepper
13 - 1/2 tsp sea salt
14 - Pinch of nutmeg (optional)
→ Other
15 - 1.75 oz breadcrumbs
# How-To Steps:
01 - Preheat the oven to 350°F. Lightly grease a medium baking dish with olive oil.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
03 - Add the chopped spinach to the skillet and cook, stirring constantly, until wilted, about 2-3 minutes. Remove from heat and set aside.
04 - In a large bowl, whisk together the eggs, heavy cream, ricotta, Parmesan, oregano, black pepper, salt, and nutmeg (if using) until smooth and well combined.
05 - Gently fold the cooked spinach mixture and half the cherry tomatoes into the cream mixture until evenly distributed.
06 - Pour the mixture into the prepared baking dish. Scatter the remaining cherry tomatoes and pine nuts evenly over the top.
07 - Drizzle with the remaining tablespoon of olive oil and sprinkle evenly with breadcrumbs.
08 - Bake for 30-35 minutes, or until the top is golden brown and the center is set and no longer jiggly.
09 - Allow the bake to cool for 5 minutes before serving to let it set properly.
# Expert Advice:
01 -
- The cream and ricotta melt into this velvety custard that somehow feels fancy despite using basic ingredients
- You can prep everything in one pan, transfer it to a baking dish, and forget about it while your oven does the work
02 -
- I once skipped squeezing excess water from the spinach and ended up with a watery mess, so really take that extra step
- The pine nuts can go from perfectly golden to burnt in seconds, so set a timer for the last five minutes of baking
03 -
- Grate your own Parmesan instead of buying pre grated, it melts so much better into the sauce
- Toast your pine nuts in a dry pan before adding them to the top for extra depth