Creamy Tomato Spinach Pine Nut Bake (Printable)
Rich and satisfying Mediterranean bake with tender spinach, juicy tomatoes, and crunchy pine nuts in a luscious creamy sauce.
# What's Needed:
→ Vegetables
01 - 10.5 ounces fresh spinach, washed and roughly chopped
02 - 14 ounces 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 ounces ricotta cheese
07 - 2 ounces grated Parmesan cheese
08 - 2 large eggs
→ Nuts
09 - 1.75 ounces pine nuts
→ Seasonings
10 - 2 tablespoons olive oil
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon ground black pepper
13 - 1/2 teaspoon sea salt
14 - Pinch of nutmeg
→ Other
15 - 1.75 ounces breadcrumbs
# How to Make It:
01 - Preheat 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 onion and cook 3–4 minutes until softened. Add garlic and cook 1 minute.
03 - Add spinach to skillet and cook, stirring constantly, until wilted, 2–3 minutes. Remove from heat and set aside.
04 - Whisk together eggs, heavy cream, ricotta, Parmesan, oregano, black pepper, salt, and nutmeg in a large bowl until smooth.
05 - Gently fold cooked spinach mixture and half the cherry tomatoes into the cream mixture.
06 - Pour mixture into prepared baking dish. Scatter remaining cherry tomatoes and pine nuts evenly over the top.
07 - Drizzle with remaining tablespoon olive oil and sprinkle with breadcrumbs.
08 - Bake 30–35 minutes until golden brown and set in the center.
09 - Allow to cool 5 minutes before serving.
# Tips for Success:
01 -
- The ricotta cream mixture creates this incredibly silky custard that still feels substantial and satisfying
- Its one of those rare dishes that tastes even better the next day, making it perfect for meal prep
02 -
- I once skipped squeezing excess moisture from my spinach after wilting, and the bake turned out slightly watery in the center
- Adding the nutmeg might seem unusual, but it genuinely transforms the creaminess into something restaurant quality
03 -
- Use wide pine nuts rather than long ones because they toast more evenly and provide better coverage across the top
- Room temperature ingredients blend into a smoother custard, so take the cream and eggs out about 20 minutes before starting