Spinach Artichoke High Protein Bake (Printable)

A creamy, protein-packed casserole with spinach, artichokes, and three cheeses. Ready in 45 minutes.

# What you'll need:

→ 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 cooking spray or butter.
02 - In a large mixing bowl, combine cottage cheese, eggs, spinach, artichoke hearts, feta cheese, Parmesan cheese, and minced garlic.
03 - Season with salt and freshly ground black pepper to taste. Stir until all ingredients are evenly distributed.
04 - Pour the mixture into the prepared baking dish and spread evenly to ensure uniform cooking.
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 Tips:

01 -
  • It tastes like spinach artichoke dip but counts as dinner and keeps you full for hours.
  • You can make it ahead and reheat slices all week without them getting soggy or weird.
  • It's one of those rare high protein meals that doesn't feel like you're eating chicken breast again.
02 -
  • If you skip draining the cottage cheese and squeezing the spinach, you'll end up with a watery mess that never fully sets.
  • Letting it cool for five minutes after baking makes slicing so much cleaner, trust me on this one.
03 -
  • Use full-fat cottage cheese if you want it extra creamy, but low-fat works fine if you're watching calories.
  • Press the spinach between paper towels after squeezing to get every last bit of moisture out.
  • Let the bake sit in the pan for five minutes after baking so the edges pull away cleanly when you slice.
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