High Protein Spinach Artichoke Bake

# What You Need:

→ Dairy

01 - 2 cups cottage cheese, drained of excess liquid

02 - 3/4 cup crumbled feta cheese

03 - 1/4 cup grated Parmesan cheese

→ Eggs

04 - 3 large eggs

→ Vegetables

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

06 - 1 cup canned artichoke hearts, drained and chopped

07 - 2 cloves garlic, minced

→ Seasonings

08 - Salt to taste

09 - Freshly ground black pepper to taste

# How-To Steps:

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, thawed spinach, chopped artichoke hearts, feta cheese, Parmesan cheese, and minced garlic.

03 - Season the mixture with salt and freshly ground black pepper to taste. Stir thoroughly until all ingredients are well combined.

04 - Pour the mixture into the prepared baking dish, spreading evenly with a spatula.

05 - Bake for 30-35 minutes until the top is golden brown and the center is set.

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

# Helpful Hints:

01 -

It tastes indulgent but packs 16 grams of protein per slice without any powder or weird ingredients.
You can slice it cold from the fridge and eat it with your hands, which makes busy mornings actually manageable.
It reheats beautifully and somehow tastes even better on day three.

02 -

If you skip squeezing the spinach dry, you'll end up with a puddle in the bottom of your dish and a soggy texture.
Draining the cottage cheese for even five minutes in a fine mesh strainer makes a huge difference in how firm the bake sets.

03 -

Let the bake rest for at least five minutes after baking so the slices hold their shape instead of falling apart on your spatula.
If the top starts browning too fast, tent it loosely with foil for the last ten minutes of baking.