High Protein Spinach Artichoke Bake

Creamy cottage cheese and feta combine with spinach and artichokes in this protein-packed, low-carb casserole ready in 45 minutes.

# Required Ingredients:

01 - 2 cups cottage cheese, drained of excess liquid

02 - 3/4 cup crumbled feta cheese

03 - 1/4 cup grated Parmesan cheese

04 - 3 large eggs

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

08 - Salt to taste

09 - Freshly ground black pepper to taste

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, feta cheese, and Parmesan cheese. Mix until well blended.

03 - Add thawed spinach, chopped artichoke hearts, and minced garlic to the cheese mixture.

04 - Season with salt and freshly ground black pepper to taste. Stir until all ingredients are evenly distributed.

05 - Pour the mixture into the prepared baking dish and spread evenly with a spatula.

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

07 - Remove from oven and let cool for 5 minutes before slicing and serving.

01 -

It turns simple pantry staples into something that feels indulgent without any of the carb heaviness.
The protein keeps you full for hours, which means no sneaking back to the kitchen an hour later.
It reheats like a dream, so you can make it once and eat well all week.

02 -

Drain your cottage cheese and squeeze your spinach bone dry, or you'll end up with a soupy casserole that never quite sets.
Let the bake rest for at least five minutes after pulling it from the oven, it firms up as it cools and slices much cleaner.

03 -

Use full fat cottage cheese for the creamiest texture, but low fat works if you're watching calories.
If the top starts browning too fast, tent the dish loosely with foil for the last ten minutes of baking.