High Protein Spinach Artichoke Bake

I was staring into the fridge one weeknight, tired and hungry, when I spotted leftover cottage cheese, a jar of artichokes, and some wilted spinach. Instead of ordering takeout, I dumped everything into a bowl with eggs and feta, baked it, and pulled out something that tasted like comfort food but actually fit my macros. My partner walked in, took one bite, and asked if I'd been hiding this recipe from them. I hadn't—I'd just made it up on the spot.

The first time I brought this to a potluck, someone asked if it was a fancy frittata. I said sure, even though I'd baked it in a square dish and called it a casserole in my head. By the end of the night, three people had texted me for the recipe. One friend now makes it every Sunday and eats it cold for breakfast all week, which I thought was weird until I tried it myself.

Ingredients

• 2 cups cottage cheese: The creamy base that holds everything together—make sure to drain off any watery liquid or your bake will turn out soupy.
• 3/4 cup crumbled feta cheese: Adds salty, tangy pockets of flavor that balance the mild cottage cheese perfectly.
• 1/4 cup grated Parmesan cheese: A little goes a long way for that nutty, golden top crust.
• 3 large eggs: They bind the whole dish and give it structure without making it feel heavy.
• 1 cup frozen chopped spinach, thawed and squeezed dry: Frozen spinach is a lifesaver here—just wring it out well in a towel or your bake will be watery.
• 1 cup canned or jarred artichoke hearts, drained and chopped: They bring a subtle tang and meaty texture that makes this feel more special than it is.
• 2 cloves garlic, minced: Fresh garlic is non-negotiable—it perfumes the whole dish as it bakes.
• Salt and freshly ground black pepper: Season generously, especially if your cottage cheese is on the bland side.

Instructions

Preheat and Prep:

Set your oven to 350°F and grease a 9x9-inch baking dish with a little butter or oil. This step matters—nobody wants to scrape baked cheese off the bottom of a pan.

Mix It All Together:

In a large bowl, combine the drained cottage cheese, eggs, spinach, chopped artichokes, feta, Parmesan, and minced garlic. Stir until everything is evenly distributed and the eggs are fully incorporated.

Season Generously:

Add salt and pepper to taste, keeping in mind that feta is salty but cottage cheese can be bland. Taste a tiny bit of the raw mixture if you're brave, or just trust your instincts.

Transfer and Spread:

Pour the mixture into your prepared baking dish and spread it out evenly with a spatula. The surface doesn't need to be perfect—it'll puff up and settle as it bakes.

Bake Until Golden:

Slide the dish into the oven and bake for 30 to 35 minutes, until the top is golden brown and the center no longer jiggles when you gently shake the pan. Let it cool for a few minutes before slicing so it holds its shape.

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One Sunday morning, I reheated a slice of this for breakfast and my kid asked why I was eating pizza. I didn't correct them—I just cut them a piece and watched them devour it without complaint. Now it's become our weekend breakfast tradition, and I love that they're eating protein and veggies without realizing it.

Make It Your Own

This recipe is forgiving and practically begs you to experiment. If you have fresh spinach, sauté about six cups until wilted, then drain and chop it. A handful of fresh dill or basil stirred in at the end adds a bright, herby note. I've also added a pinch of red pepper flakes when I want a little heat, and it never disappoints.

Storage and Meal Prep

I slice the whole bake into six portions and store them in individual containers for the week. They keep in the fridge for up to four days and reheat beautifully in the microwave or a low oven. You can also freeze individual slices wrapped in foil for up to two months—just thaw overnight in the fridge and reheat when you need a fast, filling meal.

Serving Suggestions

This bake is hearty enough to eat on its own, but I love serving it with a simple green salad dressed in lemon vinaigrette. It also pairs well with roasted cherry tomatoes or a dollop of Greek yogurt on top for extra creaminess. If you're not strictly low-carb, a slice of toasted sourdough on the side makes it feel like a complete meal.

• Top with a drizzle of hot sauce or pesto for extra flavor.
• Serve alongside roasted vegetables or a crisp arugula salad.
• Pack a slice with cherry tomatoes and crackers for a protein-packed lunch box.

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This dish has become my go-to when I want something nourishing that doesn't require much thought. It's proof that simple ingredients and a hot oven can turn into something you'll crave all week long.

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 ensures excess moisture is removed.

→ How should I store leftovers?

Store slices in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat in the microwave or oven.

→ What can I serve with this bake?

It pairs well with a simple green salad, roasted vegetables, or whole grain bread for a complete meal. The flavors complement both light and hearty sides.

→ Can I make this dairy-free?

Substitute dairy-free cheese alternatives for the cottage cheese, feta, and Parmesan. The texture may vary slightly, but the overall dish remains delicious.

→ Why is draining the cottage cheese important?

Removing excess liquid from the cottage cheese prevents the final dish from becoming watery. This ensures the bake sets properly and maintains a creamy, cohesive texture.