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Spinach-Ricotta Quiche


A tasty spinach and ricotta quiche that can be made ahead, this elegant dish is a crowd-pleaser.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 1/3 cup olive oil
  • 1 large onion, thinly sliced
  • 2 large bunches spinach (about 1 pound), cut into ribbons and thoroughly dried
  • 1 1/2 cups ricotta cheese
  • 4 eggs
  • 1 cup feta cheese, crumbled
  • 1 tablespoon dried oregano
  • salt and pepper, to taste


1. Preheat oven to 375 degrees F.

2. Heat the oil in a heavy pot over high heat. Add the onion and saute until translucent, about 3 minutes.

3. Add the spinach, in batches if necessary, and saute until just wilted.

4. Lightly beat the ricotta and eggs together in a bowl.

5. Add the spinach mixture, feta, oregano, and salt and pepper to taste and mix thoroughly.

5. Pour the batter into a greased 9x13-inch pan. Bake for about 40 minutes, until the top is very lightly browned. 

6. Serve warm or at room temperature.

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