Creamy Tomato Spinach Pine Nut Bake (Printable)

Rich and satisfying vegetarian bake with layers of fresh spinach, sweet cherry tomatoes, and toasted pine nuts nestled in a velvety cream sauce.

# What You'll 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

→ Other

15 - 1.75 oz breadcrumbs

# Directions:

01 - Preheat oven to 350°F. Grease a medium baking dish with olive oil.
02 - Heat 1 tbsp olive oil in a large skillet over medium heat. Cook onion for 3-4 minutes until softened. Add garlic and cook 1 minute.
03 - Add spinach and cook, stirring, until wilted for 2-3 minutes. Remove from heat and set aside.
04 - Whisk eggs, heavy cream, ricotta, Parmesan, oregano, pepper, salt, and nutmeg until smooth.
05 - Gently fold cooked spinach and half the cherry tomatoes into the cream mixture.
06 - Pour mixture into prepared dish. Scatter remaining tomatoes and pine nuts evenly on top.
07 - Drizzle with remaining 1 tbsp olive oil and sprinkle with breadcrumbs.
08 - Bake for 30-35 minutes until golden brown and set in center.
09 - Let cool for 5 minutes before serving.

# Expert Advice:

01 -
  • The creamy custard sets into something like a savory pudding that's impossibly luxurious
  • Pine nuts get golden and toasted on top adding this incredible crunch throughout
  • It reheats beautifully for lunch the next day if there's any left
02 -
  • Don't skip the resting time after baking or the custard will be too loose to serve neatly
  • Really squeeze any excess moisture from the spinach after wilting or your bake might be watery
  • The pine nuts can go from perfectly golden to burned quickly so check them at the 25 minute mark
03 -
  • Use room temperature ingredients when making the cream mixture to prevent curdling and ensure even baking
  • Grate your own Parmesan instead of buying pre-grated since it melts better and has more flavor

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