Looking for a wholesome, easy-to-make dish that’s nutritious, savory, and satisfying? This Spinach and Cheese Savory Bake checks all the boxes. Made with everyday ingredients like eggs, spinach, cheese, and a touch of cream, it’s the kind of recipe that works for breakfast, brunch, lunch—or even a light dinner. It’s perfect on its own or served with a side salad or soup.
Let’s walk through why this dish is such a hit, how to make it perfectly every time, and tips to customize it for your needs.
Why You’ll Love This Savory Spinach Bake
- Nutrient-dense: Spinach is loaded with iron, calcium, and vitamins A and K.
- Protein-packed: Eggs and cheese add satisfying richness and staying power.
- Versatile: Serve it warm, cold, or even packed for lunch the next day.
- Kid-friendly: The creamy texture and cheesy topping make veggies more appealing.
- Simple ingredients: Everything is pantry or fridge-friendly—no fancy equipment needed.
Ingredients
Here’s everything you’ll need to make this savory, cheesy bake:
Vegetables:
- 1 onion, finely chopped
- 1 bunch spinach, chopped (or use about 2 cups packed)
Wet Ingredients:
- 3 large eggs
- 1/4 cup (50 ml) oil (vegetable or olive oil)
- 1/2 cup (80 ml) milk
- 1 tablespoon cream cheese
Seasonings:
- 1 teaspoon salt
- Black pepper, to taste
- Garlic powder, to taste (or 1 fresh clove minced, if preferred)
Dry Ingredients:
- 1 1/4 cups (150 grams) all-purpose flour
- 1 teaspoon (8 grams) baking powder
Topping:
- Triangular cheese slices (use as many as needed to cover the top; processed cheese works great)
Step-by-Step Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 180°C (350°F).
- Grease a medium baking dish with a little oil or cooking spray.
- Finely chop the onion and spinach.
Step 2: Mix the Wet Ingredients
In a large bowl:
- Beat the eggs until frothy.
- Add the salt, pepper, garlic powder, oil, milk, and cream cheese.
- Whisk everything together until the cream cheese is mostly dissolved.
Step 3: Add the Veggies
- Stir in the chopped onion and spinach.
- Mix until evenly distributed in the egg mixture.
Step 4: Fold in the Dry Ingredients
- Gradually add the flour and baking powder.
- Stir gently just until the flour is incorporated and a thick batter forms.
- Avoid overmixing to keep the texture light.
Step 5: Assemble and Bake
- Pour the batter into the greased baking dish and spread it evenly.
- Arrange the triangular cheese slices on top—cover completely or leave a bit of space for a rustic look.
- Bake in the preheated oven for 25–30 minutes, or until the top is golden and a toothpick comes out clean.
Step 6: Cool and Serve
- Let the bake cool for 5–10 minutes after removing it from the oven.
- Slice into squares and serve warm for the best texture and flavor.
Serving Suggestions
- With salad: A side of arugula, cucumber, or tomato salad balances the richness.
- Crusty bread: Make it a brunch meal with warm sourdough or baguette slices.
- Topped with yogurt or sour cream: Adds coolness and tang.
- As a sandwich filling: Use slices between toasted bread for a veggie-packed lunch.
Variations and Customizations
- Cheese options: Swap triangle cheese for shredded mozzarella, cheddar, feta, or a mix.
- Add-ins: Try chopped mushrooms, sun-dried tomatoes, or bell peppers for more variety.
- Make it spicy: Add a pinch of chili flakes or chopped jalapeños.
- Low-carb version: Substitute flour with almond flour (texture will be denser).
Nutritional Benefits
| Nutrient | Value per serving (8 servings) |
|---|---|
| Calories | 180 |
| Protein | 7g |
| Carbs | 12g |
| Fat | 12g |
| Fiber | 1g |
- Rich in Vitamins A, C, and K thanks to spinach
- High in protein from eggs and cheese
- Balanced for energy and satiety
Dietary Information
- Vegetarian: 100% meat-free and full of flavor.
- Gluten-free option: Use gluten-free flour blend instead of all-purpose flour.
- Dairy-free version: Use plant milk, skip cream cheese, and top with vegan cheese.
Storage Tips
- Refrigerate: Store in an airtight container in the fridge for up to 3 days. Reheat in microwave or oven.
- Freeze: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight and reheat in a 350°F oven.
Pro Tips for Success
- Use fresh spinach if available—it adds more texture and flavor.
- Thaw frozen spinach thoroughly and squeeze out all excess water before mixing.
- Let it cool slightly before slicing—this helps it hold shape better.
- Layer cheese on top generously for the best crispy, golden finish.
FAQs
Q: Can I use frozen spinach instead of fresh?
A: Yes! Just be sure to thaw and squeeze out excess moisture to avoid a soggy bake.
Q: Can I double the recipe?
A: Absolutely—use a larger baking dish and add 5–10 extra minutes to the baking time.
Q: How do I make this more filling?
A: Add diced cooked potatoes, sautéed mushrooms, or even shredded chicken.
Q: Can I skip the cream cheese?
A: Yes. It adds creaminess, but the recipe still works without it. You could substitute with Greek yogurt or sour cream for a similar effect.
Q: Is this good for meal prep?
A: Definitely. It keeps well and reheats beautifully, making it great for lunchboxes and weekday meals.
Final Thoughts
This Spinach and Cheese Savory Bake is the perfect fusion of flavor, nutrition, and convenience. Whether you’re looking for a wholesome breakfast, a vegetarian-friendly dinner, or a healthy snack option, this dish delivers. Packed with spinach, boosted by protein, and topped with gooey cheese, it’s a dish that hits all the right notes.
It’s simple. It’s satisfying. And most importantly—it’s delicious.