This spinach casserole is the cozy, cheesy dinner (or lunch) you can make in about 30 minutes when you’ve got a bag of spinach. It’s full of greens, creamy without feeling heavy, and works equally well as a solo meal or a family side. Use fresh or frozen spinach — both do well when properly drained — and turn simple pantry ingredients into something comforting and craveable.
Cozy, cheesy, weeknight-ready spinach bake!
I often use fresh spinach and ricotta for lasagna or creamed spinach, but this casserole is a fast, different option I turn to when life gets busy. I’ve made it countless times on nights when deadlines, kiddo dinners, and laundry all demand attention. It’s a nourishing comfort dish with the melty, creamy payoff we want after a long day.
Why this version works: Greek yogurt keeps the filling tangy and light, ricotta adds richness without needing a béchamel, and eggs help the casserole set so it’s easy to slice or scoop. A crushed Ritz topping is optional but adds a nostalgic, buttery crunch; plain breadcrumbs or panko work well too. Both fresh and frozen spinach give great results if you remove excess moisture.
If you like vegetable-forward casseroles, this one pairs well with other freezer-friendly, family-approved dishes and makes a satisfying, easy weeknight meal.
Key ingredients and why they matter
This casserole relies on a simple blend: spinach, ricotta, Greek yogurt, eggs, and shredded cheese. The onion and garlic build flavor, a pinch of nutmeg adds subtle warmth, and a crunchy topping contrasts the creamy interior.
Full ingredient list and detailed instructions are in the recipe card below.
- Spinach: Fresh or frozen. Squeeze out as much moisture as possible to avoid a soggy casserole.
- Ricotta + Greek yogurt: Provide creaminess and tang without heavy cream. Sour cream can substitute for the yogurt.
- Eggs: Bind the mixture so the casserole holds together.
- Shredded cheese: Cheddar, mozzarella, or a mix for melt and stretch.
- Nutmeg: A small pinch brightens the flavor of the greens.
- Ritz crackers: Optional crushed topping for buttery crunch; plain breadcrumbs or panko make good alternatives.
TIPS & TRICKS
Shruthi’s top tips
- Squeeze the spinach: Remove as much water as possible — wet spinach leads to a watery casserole.
- Sauté the onion: It adds depth and sweetness that raw onion won’t provide.
- No ricotta? Cottage cheese can work if blended until smooth for a better texture.
- Want more protein? Stir in ½ cup cooked lentils or white beans before baking.
- Let it cool: Allow the casserole to rest a few minutes before slicing so it firms up for cleaner portions.
How to make creamed spinach casserole
- Preheat oven to 350°F and lightly grease a medium (8×8 or 2-quart) baking dish.
- If using fresh spinach: roughly chop and sauté with a splash of water over medium heat until wilted, about 3–4 minutes. Drain and squeeze out excess moisture.
- If using frozen spinach: fully thaw and squeeze dry in a clean towel or with paper towels.
- In a skillet, heat olive oil over medium. Sauté chopped onion until softened, about 3–4 minutes, then add minced garlic and cook 1 more minute. Remove from heat.
- In a large bowl, whisk ricotta, Greek yogurt, eggs, shredded cheese, salt, pepper, and nutmeg until smooth. Stir in the sautéed onion and spinach until combined.
- Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle crushed Ritz crackers (or breadcrumbs) evenly over the surface if desired.
- Bake 25–30 minutes, until the top is golden and the center is set. Let cool slightly, then serve warm.
How to serve spinach casserole
Serve the casserole warm so it’s creamy and comforting. Let it rest a few minutes before slicing to help it hold its shape. It pairs nicely with toast, garlic bread, or a boiled egg for brunch, and with a simple green or roasted vegetable salad for a lighter dinner.
Storage and reheating suggestions
You can assemble the casserole up to 24 hours ahead and refrigerate before baking, or double the recipe and freeze an unbaked portion for an easy future meal. Leftovers keep in an airtight container in the fridge for 3–4 days. Reheat in the oven or microwave until warmed through; pop it under the broiler or bake a few minutes to crisp the topping if desired.
More casserole recipes
If you enjoy casseroles, try other simple, veggie-forward bakes for easy weeknight dinners.
Easy, Cheesy Asparagus Casserole
Green Bean Casserole with Cream Cheese
3 Ingredient Broccoli Cheese Casserole
Spaghetti Squash Casserole
Pin
Spinach Casserole
Ingredients
- 4 cups fresh spinach, packed (or 10 oz frozen spinach, thawed and squeezed dry)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup ricotta cheese
- ½ cup Greek yogurt
- 2 eggs
- 1 cup shredded cheddar, or mozzarella or a mix
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg, optional
- ½ cup Ritz crackers, crushed, about 10–12 crackers (optional, for topping)
Instructions
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Preheat oven to 350°F. Lightly grease an 8×8-inch or 2-quart baking dish.
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If using fresh spinach: roughly chop and sauté with a splash of water until wilted, 3–4 minutes. Drain and squeeze out moisture.
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If using frozen spinach: thaw completely and squeeze dry with a clean towel or paper towels.
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Heat olive oil in a skillet over medium. Cook chopped onion until softened, 3–4 minutes; add garlic and cook 1 minute. Remove from heat.
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In a large bowl, whisk ricotta, Greek yogurt, eggs, cheese, salt, pepper, and nutmeg until smooth. Fold in the sautéed onion and spinach.
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Spread the mixture in the prepared dish and smooth the top. Sprinkle crushed crackers or breadcrumbs over the surface if using.
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Bake 25–30 minutes until golden on top and set in the center. Let cool briefly, then serve warm.
Notes
- Greek yogurt can be swapped for sour cream.
- Both fresh and frozen spinach work—if using frozen, be sure to squeeze out all excess water.
- If you don’t have Ritz crackers, use plain or seasoned breadcrumbs (about ¼ cup).
- Leftovers keep in the fridge for up to 4 days; reheat in the oven or microwave.
- Assemble up to 1 day ahead and refrigerate; let it come toward room temperature while the oven preheats before baking.
Nutrition
| Carbohydrates: 13 g
| Protein: 21 g
| Fat: 25 g
Nutrition information is an approximation.