Instructions
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Sauté Aromatics: In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 5-7 minutes. Add the 6 cloves of minced garlic and chili flakes; cook for another minute until fragrant.
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Deglaze the Pan: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Allow it to simmer until the liquid is reduced by about half, approximately 2-3 minutes.
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Combine Spinach and Cheeses: Reduce the heat to low. Add the squeezed-dry spinach to the skillet, stirring to break it up and combine with the onion mixture. Add the ricotta and Parmesan cheese. Stir until everything is well incorporated and the mixture begins to look creamy. Season generously with salt and pepper. Remove the skillet from the heat and allow it to cool slightly for 5-10 minutes (this is crucial to prevent the eggs from scrambling in the next step).
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Prepare the Topping: While the spinach mixture cools, make the breadcrumb topping. In a separate small skillet, heat the olive oil over medium heat. Add the 2 cloves of minced garlic and cook for 30 seconds until fragrant. Add the panko breadcrumbs and toast, stirring constantly, until they are golden brown, about 3-4 minutes. Season with salt and pepper, then set aside.
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Finish the Bake Mixture: Once the spinach mixture is no longer steaming hot, stir in the beaten eggs until fully combined.
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Assemble the Bake: Transfer the spinach and cheese mixture to the prepared baking dish, spreading it into an even layer. Sprinkle the grated mozzarella evenly over the top, followed by the toasted garlic breadcrumbs.
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Bake: Bake in the preheated oven for 25-30 minutes, or until the edges are bubbly and the top is golden brown.
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Serve: Let the bake rest for 5-10 minutes before serving. This allows it to set for cleaner slices.
