High Protein Spinach Artichoke Bake

I was staring into my fridge on a Sunday night, trying to figure out how to use up that giant tub of cottage cheese I'd optimistically bought. I had spinach wilting in the crisper and a jar of artichoke hearts I kept forgetting about. Instead of ordering takeout, I threw them all together with eggs and feta, baked it, and ended up with something that tasted like the filling of a spinach artichoke dip but actually counted as dinner. My husband walked in, took one bite, and asked if we could have it every week.

The first time I brought this to a potluck, someone asked if it was a quiche. I said no, but honestly, it kind of acts like one without the crust or the fuss. A friend who swore she hated cottage cheese had two servings and texted me for the recipe that night. It became my go to whenever I needed something filling, healthy, and impressive without spending half my evening in the kitchen.

Ingredients

• Cottage cheese: The base of this bake, giving it creaminess and tons of protein, but make sure to drain off any watery whey or your dish will be soggy.
• Feta cheese: Adds a sharp, salty punch that balances the mildness of the cottage cheese beautifully.
• Parmesan cheese: Just a bit on top creates that golden, slightly crispy crust everyone fights over.
• Eggs: These bind everything together and give the bake structure so it slices cleanly instead of falling apart.
• Frozen spinach: Convenient and affordable, but you must squeeze it bone dry or you will end up with a watery mess.
• Artichoke hearts: They bring a tender, slightly tangy bite that makes this feel fancy even though it is not.
• Garlic: Fresh minced garlic is key here, it perfumes the whole dish and makes your kitchen smell amazing.
• Salt and black pepper: Simple seasonings that let the cheese and vegetables shine without competing.

Instructions

Preheat and Prep:

Set your oven to 350°F and grease a 9x9 inch baking dish with a little butter or oil. This prevents sticking and makes cleanup so much easier.

Mix the Base:

In a large bowl, whisk together the cottage cheese and eggs until smooth, then fold in the spinach, artichokes, feta, Parmesan, and garlic. Season generously with salt and pepper, tasting as you go.

Assemble and Bake:

Pour the mixture into your prepared dish and spread it evenly with a spatula. Bake for 30 to 35 minutes until the top is golden and the center no longer jiggles when you shake the pan.

Cool and Serve:

Let it rest for a few minutes so it sets up and slices neatly. Serve warm or at room temperature, it is delicious either way.

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One night I made this after a long day and ate it straight from the pan while standing at the counter. My kids wandered in, curious about the smell, and ended up eating it with me in the dim kitchen light. It was not fancy or planned, but it felt like one of those small, perfect moments where food brings everyone together without any effort.

How to Store and Reheat

This bake keeps beautifully in the fridge for up to four days, and I have honestly eaten cold slices straight from the container for breakfast. You can also freeze individual portions wrapped in foil for up to two months, then reheat them in the oven or microwave when you need a quick meal. Just know that freezing can make the texture slightly more watery, so let it thaw in the fridge overnight and drain off any liquid before reheating.

Ways to Make It Your Own

I have stirred in sun dried tomatoes, swapped the feta for goat cheese, and even added a handful of chopped fresh basil before baking. Some people like a pinch of red pepper flakes for heat, and I have seen friends mix in cooked bacon or sausage to make it heartier. If you are using fresh spinach instead of frozen, saute about six cups until wilted, then squeeze it dry and chop it up before adding it to the mix.

Serving Suggestions

This pairs really well with a simple green salad dressed in lemon vinaigrette or a side of roasted cherry tomatoes. I have also served it alongside crusty bread for people who are not watching carbs, and it disappears fast. For meal prep, I slice it into six squares and pack them with roasted veggies or a scoop of quinoa for balanced lunches all week.

• Top with a dollop of sour cream or Greek yogurt for extra creaminess.
• Sprinkle fresh herbs like dill, parsley, or chives on top right before serving.
• Serve it warm for dinner or cold for a protein packed snack.

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This dish has become one of those recipes I make without thinking, the kind that feels like a hug after a busy day. I hope it finds a spot in your weekly rotation too.

Recipe Questions & Answers

→ 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. This takes a bit more prep time but works wonderfully.

→ How do I prevent the casserole from being watery?

Drain the cottage cheese well and squeeze thawed frozen spinach thoroughly to remove excess liquid. These steps ensure a firm, sliceable final result.

→ How long does this keep in the refrigerator?

Store slices in an airtight container in the refrigerator for up to 4 days. The flavors often improve after a day as the ingredients meld together.

→ Can I freeze this casserole?

Absolutely. Freeze individual slices or the whole casserole for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave or oven.

→ What can I serve with this bake?

This pairs well with a simple green salad, roasted vegetables, or crusty low-carb bread for a complete meal. It's substantial enough to stand alone as a main dish too.