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Crustless Spanakopita bake

Crustless Spanakopita Bake for Brunch

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast, Brunch
Cuisine Greek
Servings 6

Equipment

  • 9-inch square baking dish or pie dish For even baking and nice slices. You can also use a round casserole dish.
  • Large sauté pan To cook down the spinach and aromatics.
  • Mixing bowls One for the egg mixture and one for the cheese and vegetables.
  • Whisk and spatula For stirring everything together evenly.
  • Knife and Cutting Board For prepping herbs and vegetables.

Ingredients
  

Fresh Produce

  • 1 tablespoon olive oil
  • 1 medium yellow onion finely diced
  • 4 green onions chopped (green and white parts)
  • 3 garlic cloves minced
  • 1 pound fresh spinach chopped (or 10 oz frozen spinach, thawed and squeezed dry)
  • ¼ cup fresh parsley chopped
  • 2 tablespoons fresh dill chopped (or 2 teaspoons dried dill)

Dairy

  • 1 ½ cups crumbled feta cheese
  • ½ cup ricotta cheese for extra creaminess
  • 5 large eggs
  • ½ cup whole milk or half-and-half
  • Salt and black pepper to taste
  • Pinch of nutmeg optional but adds depth

Optional Add-ins

  • ¼ cup grated parmesan for topping
  • 2 tablespoons sun-dried tomatoes finely chopped
  • A pinch of crushed red pepper for heat

Instructions
 

Preheat and Prep

  1. Start by preheating your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or cooking spray to prevent sticking.

Sauté the Aromatics and Spinach

  1. In a large skillet over medium heat, warm the olive oil. Add the diced onion and green onions, cooking for about 5 minutes until soft and fragrant. Stir in the minced garlic and cook for another 30 seconds.
  2. Add the chopped spinach to the pan. If using fresh, cook until wilted and any liquid has evaporated—about 5–7 minutes. For frozen spinach, make sure it’s already thawed and squeeze out as much water as possible before adding it to the pan.
  3. Stir in the parsley, dill, and a pinch of salt and pepper. Let the mixture cool slightly.

Mix the Egg Base

  1. In a medium bowl, whisk together the eggs, milk (or half-and-half), and a pinch of nutmeg. Fold in the crumbled feta and ricotta. Add the cooled spinach mixture and combine until everything is evenly distributed.

Assemble and Bake

  1. Pour the mixture into your prepared baking dish, spreading it out evenly. If you’re adding parmesan or sun-dried tomatoes, sprinkle them over the top.
  2. Bake uncovered for 30–35 minutes, or until the center is set and the top is lightly golden. Let it cool for 5–10 minutes before slicing—it helps hold the shape and tastes even better warm rather than piping hot.