Looking for the ultimate crowd-pleaser for your weekend gathering? This Spinach Ricotta Brunch Bake is about to become your new entertaining secret weapon! Imagine layers of flaky puff pastry embracing a creamy spinach and ricotta filling, studded with crispy bacon, sharp cheddar, and colorful red peppers.
This showstopping savory pie walks the perfect line between elegant and comforting, sophisticated enough for special occasions yet hearty enough to satisfy everyone at your table. The best part? You can prepare it ahead of time, allowing you to actually enjoy your morning with guests instead of being stuck in the kitchen. Whether you’re hosting a holiday brunch or simply elevating your weekend breakfast game, this make-ahead brunch recipe delivers impressive results with surprisingly little effort!
Why You’ll Love This Spinach Ricotta Brunch Bake
- Make-Ahead Marvel: Prepare this brunch casserole the night before and simply bake in the morning.
- Crowd-Pleaser: The combination of flaky pastry, creamy filling, and savory bacon appeals to everyone.
- Versatile: Easily customizable with your favorite fillings and cheeses.
- Impressive Presentation: Looks like you spent hours in the kitchen, though it’s surprisingly simple to assemble.
Ingredients
- Puff Pastry: Store-bought frozen sheets create an effortlessly flaky, golden crust.
- Eggs: Provide structure and richness to the filling.
- Ricotta Cheese: Creates a creamy, luxurious texture throughout the bake.
- Spinach: Adds color, nutrition, and a classic flavor that pairs perfectly with the ricotta.
- Bacon: Contributes a smoky, savory element that elevates the entire dish.
- Cheddar Cheese: Sharp cheddar adds bold flavor that complements the milder ricotta.
- Red Bell Pepper: Brings a sweet crunch and vibrant color to the filling.
- Hot Sauce: Optional but adds a subtle kick that balances the richness.
Note: The exact measurements for these ingredients will be available in the recipe card below the article.
How to Make Spinach Ricotta Brunch Bake
Step 1: Prepare Your Workspace
Preheat your oven to 400°F and spray a 9-inch springform pan with cooking spray. The springform pan is key for easy removal and beautiful presentation.
Step 2: Prepare the Puff Pastry
Roll one thawed puff pastry sheet to a 12-inch square and another to an 11-inch square. Use the larger sheet to line the bottom and sides of your springform pan, gently pressing it into place.
Step 3: Create the Filling
In a large bowl, lightly beat 6 eggs, reserving about 1 tablespoon for later. Mix the remaining beaten eggs with ricotta cheese, a dash of hot sauce if desired, and chopped fresh spinach until well combined.
Step 4: Layer the Ingredients
Spread half of the ricotta-spinach mixture onto the puff pastry base. Top with half of your cooked and chopped bacon, followed by half of the shredded cheddar cheese and chopped red bell pepper. Repeat these layers with the remaining ingredients.
Step 5: Complete the Assembly
Cover the filling with the 11-inch puff pastry sheet, folding the edges of the bottom sheet over the top to seal everything inside. Brush the top with your reserved beaten egg for a golden finish.
Step 6: Bake to Perfection
Bake for approximately 1 hour, or until the pastry is puffed and golden brown. The filling should be set and the internal temperature should reach 165°F.
Step 7: Cool and Serve
Allow the brunch bake to cool in the pan for about 10 minutes before releasing the springform sides. This resting period helps the filling set for cleaner slices.
Spinach Ricotta Brunch Bake
Equipment
- 9-inch springform pan
- Mixing Bowl
- Rolling Pin
Ingredients
- 2 sheets puff pastry thawed
- 6 large eggs 1 tablespoon reserved for egg wash
- 1 cup ricotta cheese
- 1 dash hot sauce optional
- 1 cup fresh spinach chopped
- 6 slices bacon cooked and chopped
- 1 1/2 cups sharp cheddar cheese shredded
- 1 medium red bell pepper chopped
- Cooking spray for the pan
Instructions
- Preheat your oven to 400°F (200°C). Spray a 9-inch springform pan with cooking spray.
- Roll one thawed puff pastry sheet to a 12-inch square and the other to an 11-inch square. Use the larger sheet to line the bottom and sides of your springform pan.
- Lightly beat 6 eggs and reserve 1 tablespoon for later. In a large bowl, mix the remaining eggs with ricotta cheese, a dash of hot sauce (if using), and chopped spinach.
- Spread half of the ricotta mixture on the puff pastry in the pan. Layer with half of the cooked bacon, cheddar cheese, and chopped red bell pepper. Repeat with the remaining ingredients.
- Cover everything with the 11-inch puff pastry sheet. Fold the edges of the bottom sheet over the top to seal. Brush the top with the reserved beaten egg.
- Bake for about 1 hour, or until the pastry is golden brown and the filling is set.
- Let cool in the pan for 10 minutes. Run a butter knife around the edges to loosen, then release the springform sides. Slice and serve.
Notes
- Frozen spinach can be used instead of fresh. Thaw completely and squeeze out all excess moisture.
- Cream cheese or cottage cheese can substitute for ricotta.
- Try different cheese combinations like Gruyère, feta, or goat cheese.
- Add mushrooms, artichokes, or sun-dried tomatoes for variety.
Pro Tips for Making the Spinach Ricotta Brunch Bake
- Properly Thaw Pastry: Ensure your puff pastry is completely thawed but still cold for easiest handling.
- Drain Wet Ingredients: If using frozen spinach, squeeze out all excess moisture to prevent a soggy bottom.
- Customize Wisely: When adding alternative fillings, avoid anything too watery that might make the pastry soggy.
- Make-Ahead Strategy: Assemble the entire dish the night before, cover with plastic wrap, and refrigerate. Add an extra 5-10 minutes to the baking time if cooking from cold.
How to Serve
This savory brunch bake pairs beautifully with lighter sides to create a balanced meal:
- Fresh Fruit: A simple fruit salad provides a refreshing contrast to the rich, savory pie.
- Green Salad: A light mixed green salad with a tangy vinaigrette cuts through the richness.
- Roasted Vegetables: Seasonal roasted vegetables add color and nutrition to your brunch spread.
- Mimosas or Bloody Marys: Complete your brunch with classic morning cocktails for a festive touch.
Make Ahead and Storage
Prep Ahead
This easy breakfast casserole is perfect for advance preparation. Assemble the entire dish up to 24 hours before baking, cover tightly with plastic wrap, and refrigerate. When ready to bake, simply remove from the refrigerator while the oven preheats.
Storing Leftovers
Store any leftover spinach and ricotta bake in an airtight container in the refrigerator for up to 3 days. The flavors often develop and improve overnight!
Freezing Instructions
This brunch recipe with bacon freezes beautifully. Allow the baked dish to cool completely, then wrap individual portions or the entire pie (minus the springform pan) in plastic wrap followed by aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
For best results, reheat individual slices in a 350°F oven for 10-15 minutes until warmed through. This maintains the flaky texture of the pastry better than microwave reheating.
FAQs : Spinach Ricotta Brunch Bake
Can I use frozen spinach instead of fresh?
Yes! Thaw the frozen spinach completely and squeeze out all excess moisture using a clean kitchen towel or paper towels before adding it to the filling.
What can I substitute for ricotta cheese?
Cottage cheese (drained and blended until smooth) or cream cheese work well as substitutes. Each will provide a slightly different flavor profile but will maintain the creamy texture.
Can I make this vegetarian?
Absolutely! Simply omit the bacon or substitute with sautéed mushrooms, sun-dried tomatoes, or roasted vegetables for a delicious vegetarian puff pastry brunch bake.
Why is my puff pastry soggy on the bottom?
This typically happens when the filling contains too much moisture. Ensure all vegetables are well-drained and consider blind-baking the bottom crust for 10 minutes before adding the filling.
Can I use a different type of pan?
While a springform pan is ideal for easy removal and presentation, you can use a deep-dish pie plate or cake pan. Line it with parchment paper with overhanging edges to help lift the bake out after cooling.
This Spinach Ricotta Brunch Bake transforms ordinary brunch into a special occasion. The combination of flaky pastry, creamy filling, and savory additions creates a dish that’s both comforting and impressive. Whether you’re hosting a holiday gathering, celebrating a special occasion, or simply treating your family to an elevated weekend breakfast, this versatile recipe delivers restaurant-quality results with home-cooked love. The make-ahead capability means you can enjoy more time with your guests and less time in the kitchen, the ultimate goal for any host!
So as we always say at Keep This Recipe, “Good food is meant to be shared, but great recipes are meant to be kept!”
