High Protein Spinach Artichoke Bake

I pulled this dish together on a Tuesday night when I realized I had nothing thawed for dinner but a fridge full of random containers. The cottage cheese was about to expire, there was a bag of spinach shoved in the freezer, and a jar of artichoke hearts I'd bought months ago sat unopened in the pantry. I cracked a few eggs, tossed it all into a bowl, and slid it into the oven with zero expectations. What came out was golden, bubbly, and so satisfying that I made it again two days later on purpose.

The first time I brought this to a potluck, someone asked if it was a crustless quiche, and I said sure, even though I'd never thought of it that way. A friend who lifts weights asked for the recipe immediately, and now she makes a double batch every Sunday. It's become my go-to whenever I need something filling that doesn't require a side dish or any real planning.

Ingredients

• Cottage cheese: The backbone of this bake, it adds creaminess and a serious protein boost without feeling heavy. Make sure to drain off any watery liquid pooling on top, or your casserole will turn out soupy.
• Feta cheese: This brings a salty, tangy punch that balances the mild cottage cheese. I prefer block feta crumbled by hand over pre-crumbled, which can taste chalky.
• Parmesan cheese: Just a small amount adds a nutty depth and helps the top brown beautifully. Freshly grated melts better than the shelf-stable kind.
• Eggs: They bind everything together and give the bake structure. Three large eggs is the sweet spot for a tender, not-too-dense texture.
• Frozen chopped spinach: Thaw it completely and squeeze it dry in a clean towel, or you'll end up with a watery mess. Fresh spinach works too, but you'll need a lot more volume before it wilts down.
• Artichoke hearts: These add a slightly sweet, earthy flavor and a meaty bite. I use the canned or jarred kind, drained well and chopped into bite-sized pieces.
• Garlic: Two cloves minced fine distribute a mellow warmth throughout. Don't skip this, it makes the whole thing taste intentional.
• Salt and black pepper: Taste the mixture before baking and adjust boldly. Cottage cheese and spinach both need a generous hand with seasoning.

Instructions

Preheat and prep your dish:

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

Mix the base:

In a large bowl, combine the drained cottage cheese, eggs, spinach, chopped artichoke hearts, feta, Parmesan, and minced garlic. Stir everything together until it's evenly distributed and the eggs are fully incorporated.

Season generously:

Add salt and black pepper to taste, remembering that the flavors will mellow slightly as it bakes. I usually go heavier on the pepper than I think I need.

Transfer and smooth:

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 settle as it cooks.

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 feels firm when you gently press it. Let it cool for a few minutes before slicing so it holds its shape.

Save

I started keeping a batch of this in the fridge after realizing it was the only thing I'd actually eat for breakfast without negotiating with myself. My husband takes a square to work in a glass container, microwaves it for a minute, and says it's better than anything he could grab on the way. It's one of those quiet wins that makes the week feel more manageable.

Making It Your Own

This recipe is forgiving and takes well to improvisation. I've added sun-dried tomatoes, swapped the feta for goat cheese, and tossed in leftover roasted red peppers with good results. A handful of fresh dill or basil stirred in at the end brings a bright, herby lift. If you like heat, a pinch of red pepper flakes or a spoonful of jarred jalapeños will wake everything up without overwhelming the creamy base.

Storing and Reheating

Once cooled, I slice the bake into six squares and stack them in an airtight container with parchment between the layers. They keep in the fridge for up to four days and reheat in the microwave in about a minute. For longer storage, wrap individual portions tightly in plastic wrap, then foil, and freeze for up to two months. Thaw overnight in the fridge and reheat gently, adding a splash of water if it seems dry.

Serving Suggestions

This bake is rich enough to stand alone, but I like it with a simple side salad dressed in lemon and olive oil, or a handful of cherry tomatoes roasted until they burst. It also pairs well with a slice of crusty bread if you're not watching carbs. For brunch, serve it with hot sauce and a dollop of sour cream.

• Top with fresh herbs like parsley or chives right before serving for color and brightness.
• Serve it warm, at room temperature, or cold, it works at any temperature.
• Pair it with a crisp white wine or sparkling water with lemon if you're feeling fancy.

Save

This is one of those recipes that doesn't look like much but quietly becomes part of your regular rotation. It's easy, adaptable, and fills you up without weighing you down.

Recipe FAQs

→ Can I use fresh spinach instead of frozen?

Yes, sauté 6 cups fresh spinach until wilted, then drain thoroughly and chop before adding to the mixture.

→ How long does this bake keep in the refrigerator?

Store slices in an airtight container in the fridge for up to 4 days, making it perfect for weekly meal prep.

→ Can I freeze this bake?

Absolutely. Freeze individual slices or the entire dish for up to 2 months. Thaw overnight in the refrigerator before reheating.

→ Why should I drain the cottage cheese?

Removing excess liquid from cottage cheese prevents the bake from becoming watery and ensures the center sets properly.

→ What can I add for extra flavor?

Try adding red pepper flakes for heat or fresh herbs like parsley, basil, or dill for brightness and depth.

→ Is this suitable for vegetarians?

Yes, this bake is vegetarian-friendly, providing high protein without meat while remaining naturally low in carbohydrates.