Easy Spinach and Sun-Dried Tomato Bake

This bake is for days when you want something warm and filling without much effort or planning. A few ingredients, one dish, and the oven does most of the work while you step away.

---

Ingredients

• 200 g / 7 oz fresh spinach (or frozen, well squeezed)
• 6–8 sun-dried tomatoes, chopped
• 2 eggs
• ¾ cup cream or plain yogurt
• ½ cup grated cheese (mozzarella, mild cheddar, or similar)
• 1 small garlic clove, finely grated
• Salt
• Freshly ground black pepper
• Olive oil or butter, for greasing

---

Instructions

1. Start with the oven.
   Preheat the oven to 190°C / 375°F. Lightly grease a small baking dish.
2. Soften the spinach.
   If using fresh spinach, wilt it briefly in a pan or bowl with boiling water, then squeeze out excess moisture. Chop roughly.
3. Mix in one bowl.
   In a bowl, whisk eggs with cream or yogurt. Add garlic, salt, and pepper.
4. Combine without fuss.
   Stir in spinach, sun-dried tomatoes, and half of the cheese.
5. Bake simply.
   Transfer to the baking dish, sprinkle remaining cheese on top, and bake for 25–30 minutes until set and lightly golden.
6. Rest before cutting.
   Let it sit for 5 minutes — it slices better and stays creamy inside.

---

Tips:

• Swap cream for ricotta or cottage cheese
• Swap cheese for feta or goat cheese
• Swap spinach for kale or Swiss chard
• Add chili flakes if you want gentle heat

---

Related recipes: Minimal-Effort Air Fryer Chicken, Done the Easy Way, One-Basket Air Fryer Chicken with Vegetables, Smooth Broccoli Cream Soup Made Slowly