• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes

Spinach Ricotta Brunch Bake

1 hour 35 minutes
4.53 from 194 votes
99 Comments
Jump to RecipePrint Recipe
  • 918
  • 96
by: Joanna Cismaru
04.15.19

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

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. Keep scrolling for the full recipe and ingredient amounts.

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
  • Cinnabons Cinnamon Rolls
  • Crescent Bacon Breakfast Ring

Looking for more recipes? Follow on... My Newsletter Pinterest Facebook Instagram

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

Spinach Ricotta Brunch Bake

4.53 from 194 votes
Prep: 15 mins
Cook: 1 hr
Total: 1 hr 35 mins
Author: Joanna Cismaru
Serves: 10
Print Pin Rate
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.

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
  • 1 1/2 cups cheddar cheese shredded
  • 1 medium red bell pepper chopped
US Customary - Metric

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.

Recipe Notes

If using frozen spinach, thaw it out first and drain it well before using.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 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%)
Course:Breakfast, Brunch
Cuisine:American
Keyword:brunch bake, brunch recipe, spinach ricotta brunch bake
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet 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.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

brandy glazed carrots in a skillet
Previous Post
Brandy Glazed Carrots
overhead shot of sliced brined roast turkey breast surrounded by roasted veggies and rosemary sprigs on a serving plate
Next Post
Brined Roast Turkey Breast

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Lisa says

    February 21, 2021 at 8:18 pm

    4 stars
    Got rave reviews on this dish however the cooking time is not clear – instructions state one hour and twenty minutes which seemed awfully long to me and gladly I checked at about 50 minutes and the dish was done. While reviewing the instructions I noticed on the “jump to recipe” it says to cook for 1 hour.

    Reply
    • Jo Cooks Team says

      February 22, 2021 at 9:53 am

      Thanks for noticing Lisa, we will correct the recipe to make sure they are both correct!

      Reply
  2. Madeline says

    December 25, 2020 at 10:38 am

    5 stars
    This was a big hit for this years Christmas Brunch. It came out beautifully layered, nice and crispy crust. I was a little concerned it would leak all over, putting a rectangle sheet of puff pastry in a round pan, but I tucked it in and there was no leakage or soggy bottom. I added onions and garlic which beautifully complimented the rest of the flavors.

    Reply
  3. Rhiannon says

    December 23, 2020 at 10:43 am

    Hello!
    I am looking forward to making this for Christmas Eve morning but unfortunately my grocery store was out of puff pastry so I got two packages of crescent rolls. Do you think this will work? Anything I should do differently? Thank you!!

    Reply
    • Joanna Cismaru says

      December 23, 2020 at 2:55 pm

      I mean it won’t be as flaky, but it should be fine.

      Reply
  4. Liz Vaughn says

    December 20, 2020 at 7:09 am

    Looking forward to making this for Christmas brunch – just one question. I was always told that using fresh spinach would produce too much liquid? Just checking! Thank you!

    Reply
    • Joanna Cismaru says

      December 20, 2020 at 11:10 am

      Well you’re only using a cup, but if you want to be sure just saute it first for a bit, then add it.

      Reply
  5. Maria Verrastro says

    December 17, 2020 at 4:11 pm

    5 stars
    Delicious and beautiful!

    Reply
  6. Kim says

    December 16, 2020 at 7:39 pm

    Could you use pie crust instead of puff pastry?

    Reply
    • Jo Cooks Team says

      December 17, 2020 at 9:27 am

      Of course! Make it your own 🙂

      Reply
  7. George F Nauyok says

    November 17, 2020 at 2:54 pm

    5 stars
    Terrific for a brunch!

    Reply
  8. Patrick says

    September 8, 2020 at 3:56 pm

    Great recipe. Added pancetta and mushrooms.instead of bacon. Reduced temp to 365 for 1hr~10min and came out perfect. Did cover mine after 45 mins with piece of foil to keep that beautiful golden brown crust

    Reply
  9. Karen S says

    July 8, 2020 at 8:53 pm

    Could you make individual sized “pies” in a muffin tin and freeze them. They sound Fabulous to me but no one else will eat them.

    Reply
    • Jo Cooks Team says

      July 9, 2020 at 9:36 am

      You can give that a try!

      Reply
Older Comments

Primary Sidebar

Joanna Cismaru

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…
cover for the big book of jo's quick and easy meals.

My Cookbook

Pre-Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Recipes

a wooden spoon lifting a salisbury steak out of the skillet

Salisbury Steak

closeup of beef stew in a dutch oven with a ladle inside.

Beef Stew

overhead shot of zucchini lasagna in a baking dish

Zucchini Lasagna

a white bowl full with american goulash and a fork inside stacked on top of an empty bowl

American Goulash (Chop Suey)

two plate with sloppy joes and buns next to a greens salad

Sloppy Joes

beef barley soup in a white bowl with a spoon inside.

Beef Barley Soup

overhead shot of chicken broccoli and rice casserole in a pot

One Pot Cheesy Chicken Broccoli Rice Casserole

creamy chicken lazone in a skillet garnished with parsley.

Chicken Lazone

Popular Now

a hand dipping a chicken tender in ranch dressing

Air Fryer Chicken Tenders

a fork stabbing a garlic butter steak bite in a skillet full of them

Garlic Butter Steak Bites

a prime rib roast sliced on a plate

Prime Rib Roast

side view shot of a cinnamon bun with a bite taken out of it on a plate

Cinnabons Cinnamon Rolls

side view shot of a hand dipping a piece of naan bread into the bowl of chicken tikka masala

Instant Pot Chicken Tikka Masala

close up of the layers on the homemade croissant

Homemade Croissants

overhead shot of crusty bread loaf

No Knead Bread

side view shot of two halves of a chicken salad sandwich stacked on a plate exposing the centers

The Best Chicken Salad

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
moo shu pork in a white bowl with a pair of tongs.

Asian

closeup of italian mac and cheese in a white bowl with a big serving spoon.

Italian

chimichangas on a serving platter on a bed of lettuce garnished with salsa and sour cream.

Mexican

a bunch of crepes folded on a plate.

Romanian

sideview shot of butter chicken on a plate over white rice garnished with parsley

Indian

red lentil hummus in a big black bowl garnished with a bit of smoked paprika.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

a whole roast chicken surrounded by potatoes

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2021 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!

75608shares
  • 918
  • 96