Fluffy Baked Spinach Puff

Fluffy Baked Spinach Puff
Fluffy Baked Spinach Puff

Spinach is one of the only veggies Ma Petite really and truly loves. That means I try to incorporate it into as many meals as possible. And of course, you can only endure so many spinach salads, regardless of how much you like those tender leaves. :)

In revamping recipes here on the site, I decided to remake my spinach squares, which used organic flash frozen spinach, with fresh baby spinach. The results? Beyond expectation. This dish is far better with fresh spinach (although you can still use a frozen product if you need to).

This makes an ideal vegetarian dish. I like serving it with a small salad with tangy ginger vinaigrette and vegetable rice. It’s also nice for brunch or a light supper with just a few slices of heirloom tomato.

If you are dairy-free, follow the substitutes in the ingredients list – I’ve tested this both ways and it is equally delicious whichever you choose. And of course, if you’re interested in jazzing it up a bit, you could always toss in some crispy bacon if you like.

Fluffy Baked Spinach Puff

Here’s what your dish will look like before going into the oven. It is not very “liquid-y”, but don’t worry, it is just right. ;)

Fluffy Baked Spinach Puff

5.0 from 1 reviews
Fluffy Baked Spinach Puff
Prep time
Cook time
Total time
This recipe is free from gluten, soy, peanuts, tree nuts, and can be made dairy-free (substitutions in recipe ingredients list).
Serves: 4 servings
  • ½ cup Gigi's GF Flour Blend (Gum-Free) or similar blend
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • ⅛ teaspoon garlic powder
  • ½ cup milk (plant or dairy-based will work; I tested my DF version with So Delicious unsweetened coconut milk from the green & white carton.)
  • 2 eggs
  • 2 Tablespoons melted butter (for DF: use an equal amount of DF butter substitute; I tested my DF version with Earth Balance Soy Free Buttery Spread.)
  • 1 cup finely grated Gruyère cheese, or other cheese of choice (DF: substitute your favorite DF cheese shreds; Daiya is the brand I tested my DF version with and they worked well.)
  • 5 or 6 cups fresh washed baby spinach leaves, dry (you can use a bag of ready spinach if you like; the average size bags in the grocery store are just right for this recipe)
  1. Preheat your oven to 375 degrees. Lightly grease an 8x8-inch square baking dish, or similar size dish.
  2. Whisk dry ingredients in a large mixing bowl; whisk to combine.
  3. Add milk, eggs and melted butter; stir to blend, then add cheese, stirring to distribute.
  4. Lastly, carefully stir in spinach, just stirring enough to mix it into the other ingredients.
  5. Spoon mixture into prepared pan and bake for approximately 30 minutes. The edges will brown slightly and the center will puff a bit.
  6. Remove from the oven and serve immediately.

Fluffy Baked Spinach Puff

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As someone with celiac disease and multiple food allergies, Gigi understands how food can harm or heal. Fully restoring her own health with diet alone after a 25-year health struggle, Gigi now uses her own experiences and the skills she gained as a former neuroscience researcher to share practical, easy-to-understand strategies, science-backed nutrition information, immediately useful tips and recipes to make gluten-free living liberating and positive for everyone!
  • Barb

    These look fantastic! I love spinach and am always on the lookout for new recipes. I keep fresh spinach in the fridge all the time for green smoothies and salads. Do you think I could use fresh rather than frozen? I can’t wait to try it out.

  • http://Tinalarson62@hotmail.com Tina

    Can I use flax eggs as a sub for the eggs?

    • http://www.glutenfreegigi.com Gluten Free Gigi

      Hi, Tina.

      You may use flax eggs for the eggs here, but truthfully, I’d omit egg altogether and just have a less “puffed” and less “set” spinach dish. I feel the ground flax meal (you should be grinding it if you’re consuming it) will lend a grittiness to the dish.