Cheesy Italian Spinach Bake: Pressure Cooker Delight
This cheesy Italian spinach bake combines rich cheeses, tender spinach, and a touch of spice for a comforting meal made quickly in the pressure cooker. Perfect for cozy dinners and easy weeknight meals.
Ingredients
Main ingredients
- ¼ cup unsalted butter
- 1 onion finely diced
- 6 cloves garlic minced
- ½ teaspoon crushed chili flake
- ⅓ cup white wine
- 24 oz frozen spinach thawed and squeezed
- 2 cup ricotta cheese
- 1 cup parmesan cheese finely grated
- 2 whole eggs beaten
- 1 cup mozzarella cheese grated
- 1 cup sourdough bread pieces or panko breadcrumb
- 2 tablespoons olive oil
- 2 cloves garlic minced, for topping
- to taste kosher salt and freshly cracked black pepper
Instructions
Instructions
- Preheat your oven to 375°F (190°C). The last step involves baking to get a brown bubbly cheese topping.
- In a large skillet, melt ¼ cup unsalted butter over medium heat until it glistens and smells nutty.
- Add finely diced onion and sauté until translucent, about 5 minutes, softening it and bringing out its sweetness.
- Add minced garlic and crushed chili flake; cook for 1-2 minutes until the spicy-garlic aroma fills the kitchen.
- Pour in ⅓ cup white wine and simmer until mostly evaporated, about 3-4 minutes, removing harshness and leaving tangy depth.
- Add thawed and squeezed spinach, cook for 2-3 minutes while stirring to blend flavors well.
- Mix ricotta cheese, parmesan cheese, and beaten eggs in a large bowl, then stir in the spinach mixture until well combined.
- Transfer mixture into baking dish and spread evenly.
- Top with grated mozzarella cheese and bake in the preheated oven for 25-30 minutes until cheese is bubbly and golden brown.
- Let cool for 5 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze up to 2 months. Reheat slowly in oven or microwave with extra mozzarella for fresh taste. Natural pressure release recommended to keep cheese texture perfect.