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4.5 from 331 votes

Spinach Ricotta Brunch Bake

Jump to RecipePrintRate
By: Joanna Cismaru •11/13/22 130 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Spinach Ricotta Brunch Bake recipe is the perfect casserole to make for your weekend brunch. This is a dish that can be made ahead and will surely impress your guests.

Spinach Ricotta Brunch Bake slice on a white plate
Table of Contents Open
  • Spinach Ricotta Brunch Bake
  • Ingredients in Spinach Ricotta Brunch Bake
  • What Other Fillings Can I Use?
    • Meats:
    • Veggies:
    • Cheeses
  • How to Make Spinach Ricotta Brunch Bake
  • What Type of Pan Can I Use?
  • How to Make Spinach Ricotta Brunch Bake Ahead of Time
  • Did You Love This Brunch Recipe? Try These!
  • Spinach Ricotta Brunch Bake
    • Ingredients
    • Instructions
    • Notes
    • Nutrition Information
  • Did You Make This?

Spinach Ricotta Brunch Bake

In our family, cheese pies are huge. We could eat them for breakfast, lunch and dinner! But sometimes I just want to kick it up a notch and the best way to do that is to add bacon, of course. However this is closer to a spanakopita rather than a cheese pie. To this gorgeous pie I added more than just bacon; we’ve got cheddar cheese, red peppers, and a delicious spinach ricotta filling. This is definitely the perfect brunch to serve to your family and friends!

I love this recipe because it’s super versatile. You can add pretty much any fillings that you like! This brunch also is very basic to put together and will give you minimal mess to clean up afterwards. Just when you thought this recipe couldn’t get any better, it’s also perfect for making ahead of time so you can sit back and enjoy the morning.

Ingredients in Spinach Ricotta Brunch Bake

The ingredients in this recipe are super easy to substitute and switch up to suit what you have hanging out in your fridge, and what you like to eat for brunch.

For this recipe you’ll need:

  • Puff pastry: I always use frozen store-bought puff pastry. It’s a very laborious type of pastry to make, and what you’ll find at the store is just as good as homemade. I will usually find some good quality sheets at my local Italian market!
  • Eggs: I used large eggs for this recipe.
  • Ricotta cheese: You can use cream cheese as a substitute if you prefer. It will be a little bit more dense and have a stronger flavor than ricotta.
  • Hot sauce: This ingredient is optional, but I love the bit of zing I get in my brunch bake from some hot sauce.
  • Spinach: I used fresh spinach. If you use frozen spinach, make sure to squeeze out all the excess water before using it.
  • Bacon: You can use as much as you like. The more bacon the merrier, I always say!
  • Cheddar cheese: When we have mild flavors like the ricotta, spinach, and egg in there, I like to use a nice and sharp cheddar to add lots of flavor to the dish.
  • Red bell pepper: You can really use any type that you have handy, I just love a good pop of color in my brunch bake.
Spinach Ricotta Brunch Bake slice on a white plate

What Other Fillings Can I Use?

The options are endless for this spinach ricotta bake! Give these a try:

Meats:

  • Cooked & crumbled sausage
  • Chopped ham
  • Roasted chicken, chopped
  • Cooked & chopped pancetta

Veggies:

  • Onion
  • Mushrooms
  • Broccoli
  • Tomatoes

Cheeses

  • Parmesan
  • Gouda
  • Pecorino
  • White cheddar
steps on making spinach ricotta brunch bake in a springform pan

How to Make Spinach Ricotta Brunch Bake

  1. Prepare the oven and baking pan: Preheat your oven to 400F and spray your baking pan with cooking spray.
  2. Prepare the puff pastry: Carefully unfold the thawed puff pastry sheets. Roll one of them out to an 11″ square, then roll the other to a 12″ square. Use the 12″ sheet to line the bottom of your pan.
  3. Make the filling: Lightly beat the eggs and reserve 1 tbsp. Mix the rest of the eggs in with the ricotta, hot sauce, and spinach. Layer half of the ricotta mixture on the puff pastry in the pan, then half of each the bacon, cheese, and peppers. Repeat with the remaining ingredients.
  4. Bake: Cover everything with the remaining puff pastry sheet and fold the edges in to secure the filling. Brush the pastry with your reserved tbsp of egg, and bake for about 1 hour or until the pastry is golden brown.
  5. Serve: Let it cool in the pan for 10 minutes, then run a butter knife around the edges to loosen them. Cut into slices and serve.

Thaw your puff pastry sheets in the fridge. The key to make sure the puff up nicely is to keep them nice and cold. Use them straight out of the fridge.

What Type of Pan Can I Use?

I used a 9″ springform pan for this recipe. If you don’t have one, I would highly suggest making the investment! They are fantastic for recipes like this. Slicing and serving perfect pieces will seriously not get any easier.

You can also use:

  • 10″ round cake pan
  • 10″ pie plate or two 8″ pie plates
  • 9″ square baking pan
steps for making spinach ricotta brunch bake in a springform pan

How to Make Spinach Ricotta Brunch Bake Ahead of Time

You can fully prepare this spinach ricotta bake and store it in your fridge until you’re ready to serve. You have a few options here:

  • Bake it up to 4 days ahead of time and store in the fridge, covered with plastic wrap, until you’re ready to serve. You can either serve it cold or warm it up in a 250F oven for about 20-30 minutes.
  • Prepare it up to 4 days ahead of time, then wrap the pan well with plastic wrap. Remove the wrap and cook it as but don’t bake until about 1.5 hours until you’re ready to serve.
  • If you plan on making this more than 4 days ahead of time, you can store it in the freezer. Transfer it to the fridge 2 days before you need it so that it can slowly thaw out. Keep in mind that when veggies and egg freeze and thaw, they create a lot of extra moisture.

You can also use this as a guide to store any leftovers you may have. If you choose to freeze them, I find it a lot easier to store the leftovers in individual slices!

Spinach Ricotta Brunch Bake all baked

Did You Love This Brunch Recipe? Try These!

  • Sausage Potato Breakfast Casserole
  • Shakshuka Recipe
  • Breakfast Pizza
  • Quiche Florentine
  • Cinnabons Cinnamon Rolls
  • Crescent Bacon Breakfast Ring
  • Quiche Lorraine

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of a plate with a slice of spinach ricotta brunch bake on it
Print
4.54 from 331 votes

Spinach Ricotta Brunch Bake

Prep 15 minutes
Cook 1 hour
Total 1 hour 35 minutes
Rate Recipe
This Spinach Ricotta Brunch Bake recipe is the perfect casserole to make for your weekend brunch. This is a dish that can be made ahead and will surely impress your guests.
10

Ingredients

  • 2 sheets puff pastry (thawed)
  • 6 eggs (beaten)
  • 1 cup ricotta cheese
  • dash hot sauce (optional)
  • 1 cup spinach (chopped)
  • 6 slices bacon (cooked, chopped)
  • 1½ cups cheddar cheese (shredded)
  • 1 medium red bell pepper (chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Prepare the oven and baking pan: Preheat oven to 400°F. Spray a 9-inch springform pan with cooking spray.
  • Prepare the puff pastry: Carefully unfold the thawed puff pastry sheets. Roll one of them out to an 11″ square, then roll the other to a 12″ square. Use the 12″ sheet to line the bottom of your pan.
  • Make the filling: Lightly beat the eggs and reserve 1 tbsp. Mix the rest of the eggs in with the ricotta, hot sauce, and spinach. Layer half of the ricotta mixture on the puff pastry in the pan, then half of each the bacon, cheese, and peppers. Repeat with the remaining ingredients.
  • Bake: Cover everything with the remaining puff pastry sheet and fold the edges in to secure the filling. Brush the pastry with your reserved tbsp of egg, and bake for about 1 hour or until the pastry is golden brown.
  • Serve: Let it cool in the pan for 10 minutes, then run a butter knife around the edges to loosen them. Cut into slices and serve.

Notes

If using frozen spinach, thaw it out first and drain it well before using.

Nutrition Information

Serving: 1servingCalories: 482kcal (24%)Carbohydrates: 24g (8%)Protein: 16g (32%)Fat: 35g (54%)Saturated Fat: 12g (75%)Cholesterol: 137mg (46%)Sodium: 384mg (17%)Potassium: 213mg (6%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 2625IU (53%)Vitamin C: 16.1mg (20%)Calcium: 213mg (21%)Iron: 2.3mg (13%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of a plate with a slice of spinach ricotta brunch bake on it

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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130 Comments
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Lisa
Lisa
Posted: 3 days ago

5 stars
This was delicious. I will be making it again and maybe I’ll add a little prosciutto.

0
Reply
Bonnie Sofranek
Bonnie Sofranek
Posted: 16 days ago

5 stars
This was great! The only thing I changed was I only used puff pastry on bottom when I rolled it out the corners came up on top at corners and I folded it over on top ,was just enuff crust and now I have another sheet in the freezer for the next one.

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Bonnie Sofranek
Posted: 16 days ago

So glad you liked it!

0
Reply
Linda J
Linda J
Posted: 1 month ago

5 stars
This recipe is amazing! I have made it four times on request from friends and neighbors. I eliminated the meat and sautéed onions and mushrooms in olive oil and butter, but not too greasy. I added a lot more spinach. Baked as per instructions, it’s a keeper

0
Reply
susan
susan
Posted: 3 months ago

5 stars
Love this recipe! I have served this the last 2 years on Christmas morning & I am looking forward to sharing it with my family again this year. I make it 2 days ahead and store it in the refrigerator until Christmas morning. I also usually let it sit out for about an hour before I bake. Always a success! Thank you for sharing.

3
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  susan
Posted: 3 months ago

My pleasure, so glad you love this. 🙂

0
Reply
Debby Rizzo
Debby Rizzo
Posted: 3 months ago

4 stars
This Was Very Good, I Used Egg Beaters, Then Followed The Recipe Exactly, I Think A Layer Or Two Of Just Ricotta With Mozzarella Mixed In Would Be Delicious!!

Screenshot_20221206-212127_Gallery.jpg
0
Reply
Janet giardina
Janet giardina
Posted: 3 months ago

I just want to make sure that when using a springform pan, the egg and liquid moisture does does seep out the bottom like other liquids sometimes do???

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Janet giardina
Posted: 3 months ago

Hi Janet! Normally it would but the puff pastry will keep the liquid from seeping out.

0
Reply
Meg
Meg
Posted: 4 months ago

I’d love to try this as a make ahead, but I don’t see the directions for that. Could you share what how to prep it and how far in advance that can be done?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Meg
Posted: 4 months ago

Hi Meg! There are instructions in the post, right here: https://www.jocooks.com/recipes/spinach-ricotta-brunch-bake/#How_to_Make_Spinach_Ricotta_Brunch_Bake_Ahead_of_Time

0
Reply
Meg
Meg
Reply to  Joanna Cismaru
Posted: 4 months ago

5 stars
So sorry! That’s what I get for reading the recipe and not the full post. 🤦‍♀️
Can’t wait to try this! I know it will be great!

0
Reply
Sandra
Sandra
Posted: 4 months ago

If adding mushrooms, should these be cooked before adding?
Thank you

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sandra
Posted: 4 months ago

Yes, I would sauté them a little bit.

0
Reply
Amanda
Amanda
Posted: 5 months ago

What proteins would work for a bacon swap?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Amanda
Posted: 5 months ago

How about some sausage? Or you could just skip it.

0
Reply
Deborah Zurlo
Deborah Zurlo
Posted: 6 months ago

How many servings does this make?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Deborah Zurlo
Posted: 6 months ago

There are 10 servings, you can find this at the top of the recipe card in the dark blue section.

0
Reply
Yvonne Baldwin
Yvonne Baldwin
Posted: 6 months ago

5 stars
A fabulous recipe for a get-together! Everyone loved it…

0
Reply
Kim
Kim
Posted: 10 months ago

Excellent dish. Easy to make and very popular!

0
Reply
Kim
Kim
Posted: 10 months ago

5 stars
Excellent dish – easy to make and enjoyed by all.

0
Reply
Sara
Sara
Posted: 11 months ago

5 stars
Followed recipe exactly. Covered with foil after 30 minutes of baking. Perfect! Thank you for sharing everyone loved this recipe. Making again this weekend for Easter Brunch.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sara
Posted: 11 months ago

My pleasure, so glad you guys enjoyed it!

0
Reply
Bernitta Willoughby
Bernitta Willoughby
Posted: 1 year ago

Can you make this recipe ahead?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Bernitta Willoughby
Posted: 1 year ago

Yes, there are instructions on how to do that under the “How to Make Spinach Ricotta Brunch Bake Ahead of Time” section.

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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