High Protein Spinach Artichoke Bake

I was staring into my fridge on a Thursday night, trying to figure out how to use up the cottage cheese and spinach before they went bad. I had just gotten back from the gym and wanted something filling but not heavy. Tossing everything into a baking dish felt more like laziness than cooking, but when it came out golden and bubbling, I realized I'd stumbled onto something I'd actually crave. The smell alone—garlic, cheese, and that earthy spinach scent—made my tiny kitchen feel like a real home. Since then, this bake has saved me more weeknights than I can count.

The first time I brought this to a potluck, my friend Sarah eyed it suspiciously and asked if it was quiche. When I told her it was basically a protein bomb disguised as comfort food, she laughed and took a huge slice. She texted me the next day asking for the recipe. Now she makes it every Sunday and swears it's the only reason she's surviving her nursing shifts. There's something quietly satisfying about a dish that looks fancy but comes together in one bowl with pantry staples.

Ingredients

• Cottage cheese: The creamy base that holds everything together and delivers serious protein, just make sure you drain off any watery liquid pooling on top or your bake will be soggy.
• Feta cheese: Adds a salty, tangy punch that keeps each bite interesting and balances the mildness of the cottage cheese beautifully.
• Parmesan cheese: Grated fine, it melts into the mix and creates that golden, slightly crispy top we all fight over.
• Eggs: They bind everything into a cohesive, sliceable casserole and add even more protein without any fuss.
• Frozen chopped spinach: Thaw it completely and squeeze it dry with your hands or a towel, otherwise you'll end up with a swampy mess instead of a bake.
• Artichoke hearts: Canned or jarred both work, just drain them well and chop into bite sized pieces for pockets of briny, tender flavor.
• Garlic: Fresh minced cloves are key here, they perfume the whole dish and make your kitchen smell like an Italian grandmother is visiting.
• Salt and black pepper: Taste as you go because the cheeses are already salty, but a few grinds of pepper at the end really wakes everything up.

Instructions

Preheat and Prep:

Set your oven to 350°F and grease a 9x9 inch baking dish with a little butter or oil. This step is easy to forget, but greasing now saves you from scrubbing baked on cheese later.

Mix the Base:

In a large bowl, combine the drained cottage cheese, eggs, spinach, chopped artichokes, feta, Parmesan, and minced garlic. Stir everything together with a fork or spatula until it looks like a chunky, cheesy scramble.

Season and Taste:

Add salt and freshly ground black pepper to taste, remembering the feta is already salty. I usually go light on the salt at first and adjust after a tiny taste test.

Pour and Spread:

Scrape the mixture into your prepared baking dish and spread it out evenly with a spatula. It should look a little lumpy and rustic, that's exactly right.

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 doesn't jiggle when you gently shake the pan. Let it cool for a few minutes before slicing so it holds its shape.

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One Sunday morning, I reheated a slice of this for breakfast and realized it tasted even better the next day. The flavors had melded together overnight, and the texture firmed up into something almost custardy. Now I intentionally make it ahead, knowing that Monday me will be grateful for a hot, filling breakfast that takes 90 seconds in the microwave. It's become my quiet little act of self care disguised as meal prep.

Making It Your Own

If you want to swap in fresh spinach, sauté about 6 cups in a hot pan until it wilts down to almost nothing, then drain and chop it well. I've also thrown in sun dried tomatoes, fresh basil, or a handful of chopped kale when I'm feeling adventurous. A pinch of red pepper flakes gives it a gentle kick that plays nicely with the creamy cheese. The base recipe is forgiving enough that you can riff on it without worrying too much about ratios.

Storage and Reheating

This bake keeps beautifully in the fridge for up to four days in an airtight container. I slice it into six portions right after it cools and stack them with parchment paper in between so I can grab one whenever I need it. You can also freeze individual slices wrapped tightly in plastic wrap and foil for up to two months. Reheat from frozen in the microwave for about two minutes, or thaw overnight in the fridge and warm it gently in the oven.

Serving Suggestions

I love eating this with a simple green salad dressed in lemon and olive oil, or alongside roasted cherry tomatoes for a little sweetness. It's hearty enough to stand alone for lunch, but it also works as a side dish next to grilled chicken or fish. Sometimes I'll top a warm slice with a dollop of sour cream or a drizzle of hot sauce for extra richness.

• Serve it warm for dinner or cold straight from the fridge for a quick snack.
• Pair it with crusty bread if you're not watching carbs, the contrast in texture is wonderful.
• Garnish with fresh herbs like dill, parsley, or chives right before serving for a pop of color and freshness.

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This bake has become my answer to the eternal question of what to eat when I want something comforting but still feel good afterward. It's proof that high protein meals don't have to be boring or tasteless, just thoughtful.

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 ensures excess moisture is removed.

→ How do I store leftovers?

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

→ What can I substitute for cottage cheese?

Ricotta cheese works well as a substitute, though it will slightly alter the protein content and texture. Greek yogurt can also be used for a tangier variation.

→ Is this dish freezer-friendly?

Absolutely. The bake freezes beautifully—wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

→ How do I know when it's done baking?

The bake is ready when the top is golden brown and the center is set—no longer jiggly when you gently shake the pan. A knife inserted in the center should come out clean.

→ Can I add extra protein?

Yes, consider adding diced cooked chicken, crumbled turkey bacon, or chopped ham to boost protein content. Add these during step 2 when combining ingredients.