Spinach Casserole

Course: casserole

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 359kcal

This creamy spinach casserole is cozy, cheesy, and packed with greens—made with fresh or frozen spinach and ready in just 30 minutes.

Preheat the oven to 350°F. Lightly grease a medium (8x8 or 2-quart) baking dish.
If using fresh spinach: Roughly chop and sauté with a splash of water in a skillet over medium heat until wilted, about 3–4 minutes. Transfer to a colander and squeeze out excess moisture.
If using frozen: Make sure it’s fully thawed, then squeeze dry using a clean kitchen towel or paper towels.
In the same skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 3–4 minutes. Add the garlic and cook for an additional minute. Remove from heat.
In a large bowl, whisk together ricotta, yogurt, eggs, cheese, salt, pepper, and nutmeg until smooth. Stir in the sautéed onion mixture and spinach until fully combined.
Pour the mixture into the greased baking dish and smooth the top. Sprinkle crushed Ritz crackers evenly over the surface, if using.
Bake for 25–30 minutes, or until the top is golden and the center is set. Let cool slightly, then serve warm.

Instead of Greek yogurt, you can use sour cream.
Both fresh and frozen spinach work great in this recipe. If using frozen, make sure it’s fully thawed and squeeze out all excess water to prevent a soggy casserole
If you don’t have Ritz, you can use plain or seasoned breadcrumbs instead (about ¼ cup).
Leftovers keep well in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.
Assemble the casserole up to 1 day in advance and refrigerate. Let it sit at room temp while the oven preheats before baking.