High Protein Spinach Artichoke Bake (Printable)

Creamy, protein-packed spinach and artichoke casserole with cottage cheese and feta.

# What You'll 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 or jarred artichoke hearts, drained and chopped
07 - 2 cloves garlic, minced

→ Seasonings

08 - Salt to taste
09 - Freshly ground black pepper to taste

# How To Make:

01 - Preheat oven to 350°F. Grease a 9x9-inch baking dish and set aside.
02 - In a large mixing bowl, combine cottage cheese, eggs, spinach, artichoke hearts, feta cheese, Parmesan cheese, and minced garlic.
03 - Season the mixture with salt and freshly ground black pepper to taste. Stir until well combined.
04 - Pour the mixture into the prepared baking dish, spreading evenly across the bottom.
05 - Bake for 30 to 35 minutes, or until the top is golden and the center is set.
06 - Remove from oven and let cool for a few minutes before slicing and serving.

# Expert Advice:

01 -
  • It uses up those half-empty containers of cheese and forgotten vegetables without tasting like leftovers.
  • The texture is creamy and custard-like, not dry or rubbery like some baked egg dishes can be.
  • You can slice it cold from the fridge and eat it straight with your hands, which makes rushed mornings infinitely easier.
  • It reheats beautifully and actually tastes better the next day once the flavors settle in.
02 -
  • If you skip draining the cottage cheese and squeezing the spinach dry, the bake will be watery and won't set properly.
  • Let it rest for at least five minutes after baking, or the first slice will fall apart and the rest will follow.
  • Taste the raw mixture before baking and adjust the salt, because once it's in the oven, it's too late.
03 -
  • Use full-fat cottage cheese for the creamiest texture, low-fat versions can turn out grainy and dry.
  • If the top is browning too quickly, tent the dish loosely with foil for the last ten minutes of baking.
  • Let the bake cool completely before slicing if you're meal prepping, it'll hold its shape better and stack neatly.
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