Spinach Ricotta Gratin


by: Chef Mimi

A rich but hearty spinach gratin filled with leeks and red bell peppers!


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 6

6 tablespoons Olive oil, about

20 ounces fresh spinach leaves

2 small red bell peppers*

1 large leek, cleaned, dried, thinly sliced

1 large shallot, diced

1/2 cup full-fat ricotta

1/2 cup heavy cream

2 eggs

1/2 teaspoon salt

1/4 teaspoon white pepper, or to taste

4 ounces finely grated white cheese like mozzarella, provolone, or Swiss

Nutrition Facts
Spinach Ricotta Gratin

Servings Per Recipe: 6

Amount per Serving

Calories: 317

  • Total Fat: 26.8 g
  •     Saturated Fat: 9.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 91.8 mg
  • Sodium: 484.6 mg
  • Total Carbs: 8.8 g
  •     Dietary Fiber: 2.9 g
  •     Sugars: 2.4 g
  • Protein: 12.4 g

how is this calculated?

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1.  Using a large skillet, heat about 1 tablespoon of olive oil over medium high heat. You will need to work with the fresh spinach in batches, so it’s manageable.

2.  Add approximately 1/4 of the amount of spinach to the skillet. Carefully toss and turn it around so that every spinach leaf touches the hot skillet and gets coated with the oil.

3.  It takes a few minutes for the spinach to completely wilt. Place the sautéd in a colander in the sink, and return to complete the remaining batches of spinach.

4.  Meanwhile, place the ricotta, cream, eggs, salt and white pepper in a medium bowl. Whisk the mixture until smooth.

5.  Using the same skillet, heat a little oil, about 2 tablespoons, over medium-high heat. Add the red bell peppers and leeks to the skillet.

6.  Sauté them for a few minutes, then add the shallots and sauté for another few minutes.

7.  Then turn off the heat and let the vegetables cool off a bit. Then remove approximately half of the vegetables and place in a small bowl; set aside.

8.  Using your hands, if the spinach is cool enough to handle, grab a handful of spinach and squeeze the excess water out of it. Alternatively, you can roll handfuls of spinach in paper towels or clean dish towels to remove the water. Place the dried spinach into the skillet along with the vegetables.

9.  At this point, pre-heat the oven to 350 degrees.

10.  Stir the spinach and the vegetable not saved in a bowl together to combine.

11.  Then add the ricotta mixture to the skillet. And add the grated cheese.

12.  Stir the vegetables and the ricotta mixture well, then turn it out into an 8″ square baking dish, greased if necessary.

13.  Sprinkle the top with the saved red bell pepper and leeks.

14.  Bake for approximately 55 minutes; you can test the gratin with a cake tester, and it should come out clean just as with a quiche.

15.  Let the gratin cool for about 15 minutes, and serve hot.

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