Four-Cheese Spinach Bake Recipe

Be the first to add a review
Publisher Photo
"This rich cheesy dish is the only way I can get my kids to eat spinach," writes Trish Nelson of Lynn Center, Illinois. "It makes a lovely brunch bake, and traditionally, I always serve it on Christmas Eve. But because it's so light and yummy, my family asks for this crustless quiche year-round."
TOTAL TIME: Prep: 10 min. Bake: 40 min. + standing
MAKES:10-12 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min. + standing
MAKES: 10-12 servings


  • 8 eggs, lightly beaten
  • 4 cups (32 ounces) 4% cottage cheese
  • 1 carton (15 ounces) ricotta cheese
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt, optional
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup finely chopped green onions

Nutritional Facts

1 each: 320 calories, 20g fat (12g saturated fat), 207mg cholesterol, 553mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 26g protein.


  1. In a large bowl, combine the eggs, cottage cheese, ricotta cheese, flour and salt if desired. Stir in the remaining ingredients. Pour into a greased 13-in. x 9-in. baking dish.
  2. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting. Yield: 10-12 servings.
Originally published as Four-Cheese Spinach Bake in Country Woman May/June 2005, p40

Reviews for Four-Cheese Spinach Bake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image