Spinach Artichoke High Protein Bake

I was cleaning out my freezer one Sunday and found three half-used bags of spinach, a jar of artichokes I'd forgotten about, and a tub of cottage cheese nearing its date. Instead of tossing anything, I dumped it all into a bowl with eggs and feta, baked it, and ended up with something I now make on purpose every week. It's creamy, savory, and somehow feels indulgent even though it's basically a protein bomb disguised as comfort food. My husband ate two slices standing at the counter before I could even plate it. Now it's my go-to when I want something filling that doesn't wreck my macros.

The first time I brought this to a potluck, someone asked if it was crustless quiche. I said sure, and they went back for thirds. It's become my secret weapon for dinners when I don't want to explain that I'm trying to eat more protein. It just tastes good, looks impressive in the pan, and no one realizes it's basically a fitness meal until I tell them later. I've made it for brunches, lunches, and late dinners when I'm too tired to think.

Ingredients

• Cottage cheese: The base of the whole thing, and draining off the extra liquid is key or you'll end up with a puddle instead of a set casserole.
• Feta cheese: Adds that tangy, salty punch that makes every bite interesting, plus it gets little golden spots on top.
• Parmesan cheese: Just enough to give it a nutty, savory depth without overpowering the other flavors.
• Eggs: They bind everything together and give it structure so you can slice it cleanly.
• Frozen spinach: Thaw it, squeeze it dry in a towel, and squeeze again, or your bake will be watery.
• Artichoke hearts: Use jarred or canned, drained well and chopped so they distribute evenly throughout.
• Garlic: Two cloves minced fine, because garlic makes everything better and this is no exception.
• Salt and black pepper: Taste the mixture before baking, cottage cheese varies in saltiness so adjust as you go.

Instructions

Preheat and Prep:

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

Mix It All Together:

In a large bowl, combine cottage cheese, eggs, spinach, artichokes, feta, Parmesan, and garlic. Stir until everything is evenly distributed and the mixture looks cohesive.

Season to Taste:

Add salt and pepper, tasting as you go since the cheeses already bring some saltiness. Mix again to incorporate.

Pour and Spread:

Transfer the mixture into your prepared dish and spread it out evenly with a spatula. It should fill the pan in a thick, even layer.

Bake Until Golden:

Slide it into the oven and bake for 30 to 35 minutes, until the top is golden and the center doesn't jiggle when you shake the pan. Let it cool for a few minutes before slicing so it holds its shape.

Save

One night I reheated a slice after the gym and ate it straight from the container in front of the fridge. My roommate walked in, tried a bite, and asked for the recipe on the spot. It's not fancy, but it's the kind of food that makes people feel taken care of, even when you're just taking care of yourself. I love that it works cold, warm, or somewhere in between.

Swaps and Variations

If you want to use fresh spinach instead of frozen, sauté about six cups until it's wilted, then drain and chop it well. You can also toss in some sun-dried tomatoes, caramelized onions, or a handful of fresh basil if you're feeling adventurous. I've added red pepper flakes when I wanted a little heat, and it was great. Keep the base the same and play with the add-ins based on what's in your fridge.

Storing and Reheating

This keeps beautifully in the fridge for up to four days, and I've frozen individual slices wrapped in foil for up to two months. Reheat in the microwave for about a minute or in the oven at 325°F until warmed through. It doesn't get rubbery or dry like some egg dishes do, which is why I always make a full pan even when I'm cooking for one. Leftovers are the whole point.

Serving Suggestions

I usually eat this with a simple side salad or some roasted cherry tomatoes. It's rich enough that you don't need much else, but it also works as a side dish at brunch next to fruit or toast. Sometimes I'll add a dollop of sour cream or a drizzle of hot sauce on top. It's versatile, filling, and never boring.

• Serve it warm with a handful of arugula dressed in lemon juice.
• Pack a slice with cherry tomatoes and hummus for an easy lunch.
• Top with fresh herbs like dill or parsley right before serving for a pop of color.

Save

This is one of those recipes that feels like a win every time I make it. It's simple, satisfying, and somehow tastes better the next day.

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. Ensure you remove as much liquid as possible to prevent a watery final dish.

→ How should I store leftovers?

Store slices in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

→ What can I serve with this bake?

This pairs well with a simple green salad, roasted vegetables, or crusty bread if not strictly low-carb. It's substantial enough to stand alone as a light main dish for lunch or dinner.

→ Can I make this dairy-free?

Substitute dairy-free cottage cheese and feta alternatives, though the texture and flavor profile will change. Nutritional yeast can add some of the savory depth that the cheeses provide.

→ Why is my bake watery?

Excess moisture usually comes from under-drained cottage cheese, frozen spinach, or artichoke hearts. Thoroughly squeeze the spinach and drain both cheeses and artichokes before mixing to ensure a firm, creamy texture.

→ Can I add meat to this bake?

Cooked and crumbled bacon, diced ham, or shredded chicken would complement the flavors well. Add about 1 cup of cooked meat along with the other ingredients, though this will change the nutritional profile.