High Protein Spinach Artichoke Bake

# What You Need:

01 - 2 cups cottage cheese, drained of excess liquid

02 - 3/4 cup crumbled feta cheese

03 - 1/4 cup grated Parmesan cheese

04 - 3 large eggs

05 - 1 cup frozen chopped spinach, thawed and squeezed dry

06 - 1 cup canned or jarred artichoke hearts, drained and chopped

07 - 2 cloves garlic, minced

08 - Salt to taste

09 - Freshly ground black pepper to taste

01 - Preheat oven to 350°F. Grease a 9x9-inch baking dish with butter or cooking spray.

02 - In a large mixing bowl, combine cottage cheese, eggs, spinach, artichoke hearts, feta cheese, Parmesan cheese, and minced garlic.

03 - Add salt and freshly ground black pepper to taste. Stir thoroughly until all ingredients are evenly distributed.

04 - Pour the mixture into the prepared baking dish, spreading evenly across the bottom.

05 - Bake for 30-35 minutes, or until the top is golden brown and the center is set when tested with a knife.

06 - Remove from oven and allow to cool for 3-5 minutes before slicing and serving.

01 -

It sneaks in a ridiculous amount of protein without tasting like diet food.
You can prep it in one bowl and have dinner ready in under an hour with barely any cleanup.
Leftovers taste even better the next day, which makes it perfect for lunches all week.

02 -

If you skip draining the cottage cheese and squeezing the spinach dry, you will end up with a watery casserole that never quite sets.
Let it cool for at least five minutes before cutting, or it will fall apart on your spatula and look like a mess on the plate.

03 -

Use full fat cottage cheese if you want a richer, creamier texture, low fat works too but the flavor is not quite as indulgent.
Press the back of a spoon against the spinach in a fine mesh strainer to get every last drop of water out, it makes all the difference.