Spinach bake

Ingredients

• 1 kgspinach
• to tastebreadcrumbs
• to tastechopped parsley
• 50 ggrated cheese
• 3eggs
• 100 gcooked ham
• 100 gfresh provola
• to tastesmall knobs of butter
• to tasteextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Wash the spinach

   Trim and clean the spinach, then wash it thoroughly.

2. 2

   Cook and drain

   Boil the spinach, then transfer it to a colander. Press it with a wooden spoon so it releases its cooking water.

3. 3

   Mix the filling

   Work the spinach together with the eggs and breadcrumbs, seasoning the breadcrumbs with chopped parsley, grated cheese, salt and pepper.

4. 4

   Add the first layer

   Grease a baking dish with butter or oil and spread in the first layer of spinach mixture.

5. 5

   Layer ham and cheese

   Cover the spinach with slices of cooked ham and fresh provola.

6. 6

   Add the spinach

   Spread the remaining spinach mixture over the filling as a second layer.

7. 7

   Top with breadcrumbs

   Sprinkle breadcrumbs over the top, then drizzle with a little oil.

8. 8

   Bake the dish

   Dot the top with small knobs of butter and bake in a preheated oven at 180°C for 10–15 minutes.

9. 9

   Unmould and serve

   When cooked, take the spinach bake out of the oven, turn it out of the dish and serve.

What is spinach bake?

This Italian-style tortino is a savoury baked dish made by layering cooked spinach with a seasoned egg-and-crumb mixture. The supplied recipe gives it a filled centre of cooked ham and fresh provola, with a crispable breadcrumb topping.

There is no particular region specified for this version, so it is best understood as a home-style Italian bake rather than a named regional speciality. The layers make spinach substantial enough to serve as a starter, side or main.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 21g protein, 17g carbs, 16g fat.

The spinach provides most of the volume and some of the carbohydrates, while the breadcrumbs add further carbs. Eggs, cheese, provola and ham contribute most of the protein and fat; butter and olive oil add additional fat. Serve it with a fresh salad or extra vegetables to round out the plate.

Prepare the spinach well

Drain thoroughly: after boiling, press the spinach in the colander with a wooden spoon to squeeze out as much cooking water as possible. Excess moisture can make the mixture loose and prevent the layers from holding together.

Chop if needed: the recipe says to work the spinach with the other ingredients but does not specify how finely to cut it. A few rough cuts can make long leaves easier to mix and serve.

Build a mixture that holds

Season the crumbs: parsley, grated cheese, salt and pepper are mixed with the breadcrumbs before they are combined with the spinach and eggs. Add the crumbs gradually if needed, aiming for a mixture that is cohesive rather than wet.

Keep the layers even: spread the first spinach layer across the greased dish, then distribute the ham and provola over it before covering with the rest. Even layers help the filling stay in place when the bake is turned out.

Choose the filling

Provola: fresh provola gives the middle a soft, mild cheese layer. Slice it thinly so it can warm through during the short bake.

Cooked ham: the ham adds savoury flavour between the spinach layers. For a vegetarian version, leave it out and keep the cheese filling.

Watch the short bake

Heat the oven first: the dish goes into a preheated oven at 180°C, and the stated baking time is only 10–15 minutes. This is enough to warm the assembled layers and finish the breadcrumb top.

Check the centre: the bake should be hot through, with the cheese warmed and the top lightly coloured. The recipe does not give a dish size, so use the visual cues as well as the time.

Serve it while warm

Let it settle briefly after baking so the layers are easier to handle when unmoulding. Serve warm as a starter or side, or make it the centre of a vegetarian meal by omitting the ham.

For a fuller plate, pair a portion with bread and a fresh salad or other vegetables. The bake is rich in greens and cheese, while a crisp accompaniment adds contrast.

Recipe notes & tips

• Press the boiled spinach firmly in the colander to remove excess water.
• Add breadcrumbs little by little so the spinach mixture stays cohesive.
• Slice the provola thinly for an even layer through the centre.
• Grease the baking dish well if you plan to turn the bake out whole.
• Start checking at 10 minutes, as ovens and dish sizes vary.
• Allow the bake to settle briefly before unmoulding.

Variations

• Vegetarian filling: omit the cooked ham and keep the provola.
• Different cheese: use another mild melting cheese in place of the provola.
• Herb change: add a little extra chopped parsley for a more pronounced herbal note.
• Crispier top: add a generous, even layer of breadcrumbs before the oil and butter.
• Individual portions: divide the layers between small greased oven dishes and check them early.

Common mistakes to avoid

• Wet spinach: press it firmly in the colander so the bake does not turn watery.
• Too many breadcrumbs at once: mix them in gradually to avoid a dry, stiff filling.
• Uneven filling: spread the spinach and cheese layers to the edges for consistent portions.
• Cold oven: preheat to 180°C before baking so the short cooking time is effective.
• Overbaking: begin checking at 10 minutes and take it out once hot through and lightly coloured.
• Rushing the unmould: let the dish settle briefly so the layers are less likely to break apart.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat in an oven at 180°C until hot through; the top may soften in a microwave.

Frequently asked questions