Spinach Ricotta Brunch Bake
User Reviews
4.6
Spinach Ricotta Brunch Bake
Description
The Spinach Ricotta Brunch Bake is a composed dish with thawed puff pastry forming a flaky outer shell enclosing layers of creamy ricotta mixed with fresh spinach and a hint of hot sauce for mild heat. Cooked bacon contributes a smoky saltiness, while cheddar cheese adds sharpness, and chopped red bell pepper provides a subtle sweetness and texture contrast. The layered construction ensures each bite harmonizes these elements with a tender egg custard binding the fillings.
Baking at 400°F results in a golden-brown crust that is crisp on the outside while enclosing a moist, flavorful filling. The use of a springform pan simplifies removal without disturbing the form. Cooling briefly before slicing allows the bake to settle for clean serving portions, making it well-suited for brunch gatherings or special breakfasts. It pairs well with fresh fruit or a light salad to balance richness.
Practical tips include thawing puff pastry ahead of time for ease of handling and cooking bacon to a crisp beforehand to avoid excess grease. The recipe allows for flexibility in fillings and can be stored refrigerated for several days. Brushing pastry with reserved beaten egg enhances the crust’s browning, contributing to an appealing finish.
Ingredients
- 2 heets puff pastry thawed
- 6 large egg beaten
- 1 cup ricotta cheese
- 1 dash hot sauce optional
- 1 cup spinach chopped, fresh
- 6 lices Bacon cooked, chopped
- 1½ cups cheddar cheese shredded
- 1 medium red bell pepper chopped
Instructions
- Preheat oven to 400°F. Spray a 9-inch springform pan with cooking spray.
- 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.
- Lightly beat the eggs and reserve 1 tablespoon of the beaten eggs. 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.
- 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.
- 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
- Thaw puff pastry in the refrigerator overnight or for a few hours at room temperature to make it easier to handle.
- Use a springform pan for simple removal and maintaining the bake's shape.
- Cook bacon until crispy before adding to the bake for best texture and flavor.
- If using frozen spinach, fully thaw and squeeze out excess water before mixing.
- Reserve a tablespoon of beaten egg to brush on the pastry to achieve a golden finish.
- Customize by adding other vegetables or cheeses as preferred.
- Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 484kcal | 24% |
| Carbohydrates | 24g | 8% |
| Protein | 16g | 32% |
| Fat | 36g | 55% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 150mg | 50% |
| Sodium | 387mg | 16% |
| Potassium | 178mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1101IU | 22% |
| Vitamin C | 16mg | 18% |
| Calcium | 197mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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