High Protein Spinach Artichoke Bake

I pulled this together on a Sunday night when I realized I had a tub of cottage cheese about to expire and a jar of artichokes I kept meaning to use. The result was so unexpectedly satisfying that I made it three more times that month. It bakes into this golden, custardy square that slices cleanly and reheats like a dream. My neighbor asked for the recipe after I brought her a piece, and now she makes it every week for her lunches. Sometimes the best recipes happen when youre just trying to clear out the fridge.

The first time I served this at a potluck, someone asked if it was a fancy frittata. I didnt correct them because honestly, it does feel a little fancy even though its just cottage cheese and eggs doing all the work. The feta adds these salty pockets of flavor, and the artichokes give it just enough texture to keep things interesting. I watched people go back for seconds, and one friend admitted she doesnt even like cottage cheese but loved this. That felt like a small victory.

Ingredients

• Cottage cheese: The star of the show, it creates a creamy, protein-rich base that sets beautifully in the oven without needing flour or cream.
• Feta cheese: Adds sharp, tangy bursts throughout the bake and keeps the flavor from feeling one-note.
• Parmesan cheese: A small amount goes a long way, lending a nutty depth and helping the top brown nicely.
• Eggs: They bind everything together and give the bake structure so it slices cleanly instead of falling apart.
• Frozen chopped spinach: Convenient and already portioned, just make sure you squeeze out every last drop of water or the dish will turn watery.
• Artichoke hearts: Use jarred or canned, they bring a mild sweetness and meaty texture that balances the creamy dairy.
• Garlic: Fresh minced garlic wakes up all the other flavors and makes your kitchen smell amazing while it bakes.
• Salt and black pepper: Season generously because cottage cheese can be mild, and the pepper adds a gentle warmth.

Instructions

Prep your dish:

Preheat your oven to 350°F and grease a 9x9-inch baking dish with a little oil or butter so nothing sticks. This step takes thirty seconds and saves you from scrubbing later.

Mix everything:

In a large bowl, combine the cottage cheese, eggs, spinach, artichokes, feta, Parmesan, and garlic, stirring until its all evenly distributed. Season with salt and pepper, tasting a tiny bit of the raw mixture if you want to adjust before baking.

Pour and spread:

Dump the mixture into your prepared dish and spread it out evenly with a spatula. It should fill the pan about halfway and look a little lumpy, which is perfect.

Bake until golden:

Slide it into the oven and bake for 30 to 35 minutes, until the top is golden and the center no longer jiggles when you give the pan a gentle shake. A knife inserted in the middle should come out mostly clean.

Cool and slice:

Let it cool for five minutes before slicing into squares. It firms up as it cools, so dont rush this step or itll be harder to cut neatly.

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I started making this on Sundays and portioning it into glass containers for the week ahead. By Wednesday, I was always grateful to past-me for having something ready to grab that wasnt sad or boring. My partner started requesting it specifically, and I caught him eating a cold slice straight from the fridge at midnight once. It became one of those recipes that quietly made life a little easier without any fuss.

Storing and Reheating

Once cooled, I slice the whole thing into six squares and stack them in an airtight container with parchment paper between the layers. They keep in the fridge for up to four days and taste just as good cold as they do warm. If youre reheating, a quick zap in the microwave for about a minute does the trick, or you can warm a slice in a skillet over medium heat for a crispier bottom. I freeze individual portions wrapped in foil and then tucked into a freezer bag, and they thaw overnight in the fridge beautifully.

Swaps and Variations

If you want to use fresh spinach, sauté about six cups in a hot pan until wilted, then let it cool and squeeze out all the moisture before chopping. You can swap the feta for goat cheese if you want something milder and creamier, or use shredded mozzarella for a kid-friendlier version. I once added sun-dried tomatoes and it was incredible, and another time I stirred in some cooked crumbled sausage to make it heartier. A handful of fresh basil or dill folded in at the end adds a bright, herby note that feels almost fancy.

Serving Suggestions

This is filling enough to stand on its own for lunch, but I love serving it with a simple arugula salad dressed in lemon and olive oil for dinner. It also pairs well with roasted cherry tomatoes or a dollop of pesto on top for extra richness. Sometimes I eat a square with a fried egg on top for breakfast, and it feels like the most grown-up, nourishing way to start the day.

• Serve it warm with a side of roasted vegetables for a complete low-carb dinner.
• Pack it cold in a lunchbox with some cherry tomatoes and cucumber slices.
• Top each slice with a drizzle of hot sauce or a spoonful of Greek yogurt for extra creaminess.

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This recipe has become one of those quiet weeknight heroes that I reach for again and again. Its proof that simple ingredients and a little bit of heat can turn into something youll actually look forward to eating.

Recipe FAQ

→ 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. Removing excess moisture is key regardless of which spinach you choose.

→ How should I store leftovers?

Store slices in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions for up to 2 months. Reheat in the microwave or oven.

→ Why is draining the cottage cheese important?

Cottage cheese contains extra liquid that can make the final dish watery. Draining it well ensures a firm, sliceable casserole rather than a soggy one.

→ What can I add for more flavor?

Try adding a pinch of red pepper flakes for heat or fresh herbs like basil, oregano, or dill. A sprinkle of extra Parmesan on top before baking creates an even crispier crust.

→ Is this suitable for freezing?

Absolutely. This dish freezes beautifully. Slice before freezing for easy portion reheating. Wrap slices tightly in plastic wrap and foil, then thaw overnight in the refrigerator.