High Protein Spinach Artichoke Bake

I pulled this together on a Sunday night when my fridge was half-empty and my meal prep motivation was at zero. I had cottage cheese that needed using, a bag of spinach shoved in the freezer, and a jar of artichoke hearts I'd bought on impulse weeks before. What came out of the oven was golden, creamy, and so satisfying I ate two pieces standing at the counter. Sometimes the best recipes happen when you're just trying to avoid the grocery store.

The first time I brought this to a potluck, someone asked if it was a fancy quiche. I didn't have the heart to tell them it was just cottage cheese and frozen spinach thrown into a dish. My neighbor who swears she hates cottage cheese had two servings and texted me for the recipe the next day. Now I make it every other week, sometimes doubling the batch because it disappears faster than I expect.

Ingredients

• Cottage cheese: The base of this whole bake, and draining off that extra liquid is the secret to avoiding a soggy center.
• Feta cheese: Adds a salty, tangy punch that keeps each bite interesting instead of one-note creamy.
• Parmesan cheese: Just a quarter cup gives you that nutty, sharp flavor and helps the top turn golden.
• Eggs: They bind everything together and give the bake structure so you can slice it cleanly.
• Frozen chopped spinach: Thaw it, then squeeze it like your life depends on it or you'll end up with a watery mess.
• Artichoke hearts: Jarred or canned both work, just make sure they're well-drained and chopped into bite-sized pieces.
• Garlic: Two cloves minced fine, because garlic and spinach were meant to be together.
• Salt and black pepper: Taste as you go, the cheeses are salty so you might need less than you think.

Instructions

Get the oven ready:

Preheat to 350°F and grease your 9x9-inch baking dish so nothing sticks. I use a little butter or cooking spray.

Mix it all up:

In a big bowl, combine the cottage cheese, eggs, spinach, artichokes, feta, Parmesan, and garlic. Stir until everything is evenly distributed and no big clumps remain.

Season to taste:

Add salt and pepper a little at a time, tasting as you go. The feta and Parmesan bring plenty of salt already.

Pour and spread:

Scrape the mixture into your prepared dish and smooth the top with a spatula. It doesn't have to be perfect, it'll even out as it bakes.

Bake until golden:

Slide it into the oven for 30 to 35 minutes, until the top is golden brown and the center doesn't jiggle when you shake the pan. Let it cool for a few minutes before slicing so it holds together.

Save

One evening I served this with a simple side salad and my friend who lifts weights four times a week asked if I could teach her how to make it. We stood in my kitchen the following weekend, and she couldn't believe something this easy could taste this good and fit her macros. She still sends me photos every time she makes it, usually with a different add-in she's experimenting with.

Storing and Reheating

I slice the whole thing into six pieces as soon as it cools, then stack them in a glass container with parchment between the layers. They keep in the fridge for up to four days, and I've successfully frozen individual portions for up to two months. Reheat in the microwave for about a minute or in a 300°F oven until warmed through.

Swaps and Variations

If you want to use fresh spinach, sauté about six cups until it wilts down, then let it cool and squeeze out every drop of water you can. I've also thrown in sun-dried tomatoes, swapped the feta for goat cheese, and added a handful of chopped fresh basil right before baking. A pinch of red pepper flakes gives it a nice kick if you're in the mood.

Serving Suggestions

This bake is hearty enough to stand on its own, but I love pairing it with a crisp green salad dressed in lemon vinaigrette or roasted cherry tomatoes on the side. It also works beautifully as part of a brunch spread alongside fresh fruit and toast.

• Serve it warm out of the oven with a dollop of sour cream or Greek yogurt on top.
• Pack a cold slice with some cherry tomatoes and cucumber sticks for an easy lunch.
• Crumble any leftovers over mixed greens for a protein-packed salad topper.

Save

This has become my go-to whenever I need something reliable, nourishing, and completely unfussy. I hope it finds a regular spot in your kitchen, too.

Recipe FAQ

→ 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 do I prevent the casserole from being watery?

Drain the cottage cheese well and squeeze all excess liquid from the thawed spinach. These steps prevent a soggy texture in the finished dish.

→ Can I make this ahead of time?

Absolutely. Assemble the mixture, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking cold.

→ What can I serve with this casserole?

It pairs well with a simple green salad, roasted vegetables, or crusty low-carb bread. The dish is substantial enough to stand alone as a light meal too.

→ How long do leftovers keep?

Store slices in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven until warmed through.

→ Can I freeze this casserole?

Yes, freeze individual slices or the entire baked casserole for up to 2 months. Thaw overnight in the refrigerator before reheating.