High Protein Spinach Artichoke Bake (Print Version)

Creamy, savory spinach artichoke casserole packed with protein from cottage cheese, feta, and eggs. Ready in under an hour.

# Needed Ingredients:

→ 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 Steps:

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, spinach, artichoke hearts, feta cheese, Parmesan cheese, and minced garlic.
03 - Add salt and freshly ground black pepper to taste. Stir until all ingredients are evenly distributed and well combined.
04 - Pour the mixture into the prepared baking dish, using a spatula to spread evenly across the bottom.
05 - Bake for 30 to 35 minutes, or until the top is golden brown and the center is set when tested with a knife.
06 - Remove from oven and allow to cool for several minutes before slicing and serving.

# Expert Suggestions:

01 -
  • It sneaks an absurd amount of protein into every slice without tasting like diet food.
  • You can prep it Sunday night and eat well all week without thinking twice.
  • Even people who claim they hate cottage cheese ask for seconds.
  • It reheats beautifully and tastes just as good cold straight from the fridge.
02 -
  • Draining the cottage cheese and squeezing the spinach dry is not optional, I learned this the hard way when my first attempt turned into cheesy soup.
  • Don't skip the cooling time after baking, cutting into it hot makes it fall apart and you lose those perfect sliceable squares.
  • If your top is browning too fast, tent it loosely with foil for the last 10 minutes.
03 -
  • Use full fat cottage cheese if you can, it makes the bake creamier and more satisfying than the low fat versions.
  • Press the artichoke hearts gently between paper towels after draining to get rid of any hidden moisture.
  • Taste your feta before adding extra salt, some brands are much saltier than others and can throw off the seasoning.
  • Let the bake rest on the counter for at least five minutes after baking so the edges pull away cleanly from the pan.
Go Back