Heat the oven to 190 C / 375 F. Lightly grease a 20 x 20 cm / 8 x 8 inch baking dish with olive oil or cooking spray.

Heat 1 tbsp olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.

Add all the spinach to the skillet in batches, stirring until fully wilted, about 3 minutes. Transfer to a colander and press firmly to drain as much liquid as possible. Pat dry with paper towels or squeeze in a clean kitchen towel.

In a large bowl, beat the softened cream cheese until smooth. Add the eggs one at a time, mixing well after each addition until the batter is lump-free.

Stir in the drained spinach, garlic from the pan, half the mozzarella (75 g), salt, black pepper, and red pepper flakes if using. Mix until evenly combined.

Pour the mixture into the prepared baking dish and spread it into an even layer.

Scatter the remaining 75 g mozzarella and all the Parmesan evenly over the top.

Bake for 22 to 25 minutes until the top is golden and bubbling and the center feels set when pressed lightly.

Remove from the oven and rest for 5 minutes before slicing and serving.