High Protein Spinach Artichoke Bake

I was staring into my fridge on a Sunday night, holding a container of cottage cheese I'd bought with good intentions and promptly forgotten about. Next to it sat a jar of artichoke hearts and a bag of spinach slowly wilting in the crisper. Instead of letting guilt win, I dumped everything into a bowl with some eggs and feta, slid it into the oven, and crossed my fingers. What came out was creamy, golden, and so satisfying I made it three more times that month.

The first time I brought this to a potluck, someone asked if it was a fancy crustless quiche. I laughed and said it was more like a lazy weeknight救救 operation that accidentally turned out impressive. By the end of the night, the dish was empty and two people had texted me for the recipe. It became my go to whenever I wanted something nourishing that didn't require much thought or a trip to the store.

Ingredients

• Cottage cheese: The backbone of this bake, giving it structure and a creamy texture without feeling too rich. Make sure to drain off any pooling liquid or the bake will turn soupy.
• Feta cheese: Adds a tangy, salty bite that balances the mildness of the cottage cheese. I like using block feta and crumbling it myself for better texture.
• Parmesan cheese: Just a handful grated fine brings nutty depth and helps the top turn golden and slightly crisp.
• Eggs: They bind everything together and add even more protein. Room temperature eggs mix in more smoothly if you remember to pull them out early.
• Frozen spinach: Thaw it completely and squeeze it dry in a towel or your hands, otherwise you'll end up with a watery mess.
• Artichoke hearts: Use canned or jarred, drained well and chopped into bite sized pieces. They add a subtle sweetness and meaty texture.
• Garlic: Two cloves minced fine wake up all the other flavors. Fresh is best, but jarred minced garlic works in a pinch.
• Salt and black pepper: Season generously, tasting the raw mixture if you're comfortable, since the cheeses vary in saltiness.

Instructions

Preheat and Prep:

Set your oven to 350°F and grease a 9x9 inch baking dish with butter or oil. This keeps the edges from sticking and makes cleanup easier.

Mix the Base:

In a large bowl, combine the drained cottage cheese, eggs, spinach, chopped artichokes, feta, Parmesan, and garlic. Stir everything together until it's evenly distributed and looks like a thick, chunky batter.

Season to Taste:

Add salt and freshly ground black pepper, tasting as you go. Remember, the cheeses bring their own salt, so start light and adjust.

Pour and Spread:

Scrape the mixture into your prepared dish and use a spatula to spread it out evenly. The top doesn't need to be perfect, it'll smooth out as it bakes.

Bake Until Golden:

Slide the dish into the oven and bake for 30 to 35 minutes, until the top is golden and the center is set when you gently jiggle the pan. Let it cool for a few minutes before slicing so it holds its shape.

Pin It

One evening, I served this to a friend who claimed she hated cottage cheese. She took a cautious first bite, then a second, then asked for the recipe before she even finished her plate. It reminded me that sometimes the best dishes are the ones that sneak past our preconceptions and just taste like comfort.

Making It Your Own

If you have fresh spinach on hand, sauté about six cups in a hot pan with a little oil until it wilts down, then drain and chop it. You can also swap in other greens like kale or Swiss chard if that's what you've got. A pinch of red pepper flakes or a handful of fresh basil or dill stirred in at the end can completely change the flavor profile without adding any effort.

Storing and Reheating

This bake keeps beautifully in the fridge for up to four days in an airtight container, and it reheats in the microwave or oven without drying out. I've even frozen individual slices wrapped in foil and pulled them out on busy mornings. Just thaw overnight in the fridge and reheat gently, and you've got a high protein breakfast or lunch ready in minutes.

Serving Suggestions

I love eating this warm with a simple green salad dressed in lemon and olive oil, or alongside roasted cherry tomatoes for a little sweetness. It also makes a great base for a grain bowl if you want to bulk it up with quinoa or farro. Sometimes I'll top a slice with a dollop of Greek yogurt and hot sauce for breakfast, and it feels like I'm getting away with something indulgent.

• Pair it with a crisp white wine or sparkling water with lemon for a light dinner.
• Serve it at brunch with fresh fruit and it'll disappear faster than you expect.
• Pack it cold in a lunchbox, it's just as good at room temperature.

Pin It

This bake has become one of those recipes I turn to when I want something nourishing without any fuss. It reminds me that good food doesn't have to be complicated, just honest and made with a little care.

Recipe FAQs

→ 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 works just as well as frozen spinach.

→ How long does this bake last in the refrigerator?

Store slices in an airtight container in the refrigerator for up to 4 days. The flavors often improve after a day or two.

→ 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 is draining cottage cheese important?

Draining excess liquid from cottage cheese prevents the final dish from becoming watery and ensures a firm, sliceable texture.

→ What can I serve with this bake?

It pairs well with a simple green salad, roasted vegetables, or whole grain toast for a complete meal.

→ Can I add other vegetables?

Yes, you can incorporate diced bell peppers, mushrooms, or zucchini. Just be sure to cook them first to remove excess moisture.