High Protein Spinach Artichoke Bake

I was rummaging through my fridge on a Sunday night, staring at a tub of cottage cheese I'd bought with good intentions but no real plan. There was a bag of spinach wilting in the crisper and a jar of artichoke hearts I'd opened for a salad days ago. Instead of letting it all go to waste, I cracked a few eggs, crumbled some feta, and tossed everything into a baking dish. What came out of the oven that evening became my go-to whenever I need something filling, easy, and actually good for me.

The first time I brought this to a potluck, my friend who lifts weights asked for the recipe before she even finished her slice. She couldn't believe something this rich and satisfying was also hitting her macros. I've made it for brunch gatherings, packed it for lunches, and even served it to my skeptical brother who swore he hated cottage cheese until he tasted this.

Ingredients

• Cottage cheese: The star of the show, it melts into a creamy base and packs serious protein, just make sure to drain off any extra liquid or your bake will turn soupy.
• Feta cheese: Adds a tangy, salty bite that balances the mildness of the cottage cheese and makes every forkful more interesting.
• Parmesan cheese: A little goes a long way for that nutty, savory depth and a hint of golden crust on top.
• Eggs: They bind everything together and puff up slightly as they bake, giving the dish a light, almost soufflé-like texture.
• Spinach: I use frozen because it's cheap and easy, but the key is squeezing it bone dry or you'll end up with a watery mess.
• Artichoke hearts: They bring a subtle sweetness and meaty texture that makes this feel more substantial than just a veggie casserole.
• Garlic: Just two cloves minced fine, but they perfume the whole dish and make your kitchen smell like an Italian grandmother is cooking.
• Salt and black pepper: Taste as you go, especially since feta and Parmesan are already salty, you might need less than you think.

Instructions

Prep your pan:

Preheat your oven to 350°F and grease a 9x9 inch baking dish with a little butter or oil. This step is easy to skip, but it makes all the difference when you're trying to get clean slices later.

Mix the base:

In a large bowl, combine the cottage cheese, eggs, spinach, artichoke hearts, feta, Parmesan, and minced garlic. Stir it all together until it looks like a chunky, creamy batter.

Season to taste:

Add salt and freshly ground black pepper, but go easy at first and taste a tiny bit of the raw mixture. The cheeses are salty, so you might only need a pinch.

Bake until golden:

Pour the mixture into your prepared dish, spread it out evenly, and slide it into the oven for 30 to 35 minutes. You'll know it's done when the top is golden and the center doesn't jiggle when you shake the pan.

Cool and serve:

Let it sit for a few minutes after you pull it out, it'll firm up as it cools and be much easier to slice. Serve it warm or at room temperature, both are delicious.

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There's something quietly satisfying about pulling this out of the oven on a weeknight and knowing you've got dinner sorted for the next few days. It's become my answer to the question of how to eat well without spending an hour in the kitchen or resorting to takeout. Every time I reheat a slice, I'm reminded that the best recipes are the ones that make your life easier without sacrificing flavor.

Making It Your Own

This recipe is forgiving and loves a little improvisation. If you have fresh spinach, sauté about six cups until wilted, then drain and chop it like you would the frozen stuff. Toss in a handful of chopped sun-dried tomatoes for a pop of sweetness, or stir in some cooked crumbled sausage if you want to make it heartier. I've also added a pinch of red pepper flakes when I'm craving a bit of heat, and it never disappoints.

Storing and Reheating

Once it's cooled completely, slice it into portions and stack them in an airtight container with parchment paper between each piece. It'll keep in the fridge for up to four days and tastes just as good cold as it does warm. If you want to freeze it, wrap individual slices tightly in plastic wrap, then toss them in a freezer bag for up to two months. Reheat in the microwave for about a minute, or pop it in a 300°F oven until warmed through.

Serving Suggestions

I love pairing this with a simple arugula salad dressed in lemon and olive oil, the peppery greens cut through the richness perfectly. It's also great alongside roasted cherry tomatoes or a handful of olives if you want to lean into the Mediterranean vibe. For brunch, serve it with a slice of toasted sourdough and some hot sauce on the side.

• Top with fresh herbs like basil or parsley right before serving for a bright, fresh finish.
• Drizzle a little balsamic glaze over each slice if you're feeling fancy.
• Pack it in a lunchbox with some cucumber slices and hummus for a balanced, filling meal.

Save

This bake has earned a permanent spot in my weekly rotation, and I think it'll do the same for you. It's proof that eating well doesn't have to be complicated or boring, just a little creativity and some good ingredients.

Recipe FAQs

→ Can I use fresh spinach instead of frozen?

Yes, sauté 6 cups of fresh spinach until wilted, then drain thoroughly and chop before adding to the mixture. Removing excess moisture is crucial for achieving the proper texture.

→ How long does this bake keep in the refrigerator?

Store slices in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop, making leftovers even more delicious for quick lunches.

→ Can I freeze this spinach artichoke bake?

Absolutely. Wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave or oven until warmed through.

→ Why should cottage cheese be drained?

Draining excess liquid from the cottage cheese prevents the final dish from becoming watery. This step ensures the bake sets properly and achieves a creamy, not soupy, consistency.

→ What can I add for extra flavor?

A pinch of red pepper flakes adds gentle heat, while fresh herbs like basil, parsley, or dill brighten the flavors. You could also add a tablespoon of lemon zest for a bright, tangy finish.