Creamy Tomato Spinach Pine Nut Bake (Printable)

Rich layers of spinach, tomatoes, and pine nuts in a luscious creamy sauce

# What You 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

# Steps:

01 - Preheat the oven to 350°F. Grease a medium baking dish with a little olive oil.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic and cook for 1 minute.
03 - Add the spinach and cook, stirring, until wilted for 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.
05 - Gently fold in the cooked spinach mixture and half the cherry tomatoes.
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 olive oil and sprinkle with breadcrumbs.
08 - Bake for 30–35 minutes, or until golden brown and set in the center.
09 - Allow to cool for 5 minutes before serving.

# Expert Advice:

01 -
  • The creamy sauce coats every forkful while those toasted pine nuts add this incredible crunch that keeps things interesting
  • It's one of those rare dishes that tastes even better the next day, making it perfect for lazy lunches
  • You can assemble everything ahead of time and just pop it in the oven when people walk through the door
02 -
  • Don't skip the resting time or you'll end up with a runny mess instead of those neat serving spoon portions
  • Overbaking is better than underbaking here since the edges getting slightly crispy is actually part of the charm
  • The pine nuts can go from perfectly toasted to burned in seconds so watch them like a hawk if you're toasting them separately first
03 -
  • Squeeze as much moisture as you can from the cooked spinach before mixing it in, otherwise your bake might turn out watery
  • Let the eggs and cream come to room temperature before whisking them together for the silkiest texture

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