Spinach Bake

Need an appetizer that’s a crowd pleaser? Look no further than this recipe. Serve it warm with whole-grain crackers.


Recipe Copyright © 2019 Eggland’s Best.

Nutrition Facts

Spinach Bake


70 Per Serving


7g Per Serving


1g Per Serving
Calories 70
Total Fat 3.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.5 g
Cholesterol 93 mg
Sodium 175 mg
Total Carbohydrate 3 g
Dietary Fiber 1 g
Sugars 1 g
Added Sugars 0 g
Protein 7 g

Dietary Exchanges
1 lean meat


Servings  12   Serving Size   4 x 1 1/2-inch slice

  • Cooking spray
  • 1 1/2 cups low-fat ricotta cheese
  • 6 large eggs
  • 1 tablespoon minced onion
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard (or) OR
  • 1 teaspoon Dijon mustard (lowest sodium available)
  • 1/4 teaspoon ground nutmeg
  • 10 ounces frozen chopped spinach, cooked, drained and squeezed dry
  • 1 teaspoon minced pimiento, drained


Tip: Click on step to mark as complete.

  1. Preheat the oven to 350°F. Lightly spray a 2-quart casserole or baking dish with cooking spray.
  2. In a medium bowl, beat together the ricotta cheese, eggs, onion, flour, salt, dry mustard and nutmeg.
  3. Place the spinach in the casserole dish, spreading to cover the bottom. Pour the ricotta mixture over the spinach.
  4. Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean.
  5. Remove from the oven. Let cool before slicing. Just before serving, garnish with the pimiento.


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