Save I pulled this together on a Sunday night when I had a container of cottage cheese that needed using and a craving for something warm and satisfying without the carb coma. The combination sounded odd at first, spinach and artichoke without the usual dip framework, but once it came out of the oven with that golden, bubbly top, I knew I'd stumbled onto something I'd make again and again. It's become my go-to when I want comfort food that actually fuels me instead of weighing me down. The texture is somewhere between a frittata and a casserole, creamy but firm enough to slice cleanly. I've served it to friends who had no idea they were eating something so packed with protein.
The first time I brought this to a potluck, someone asked if it was a fancy quiche. I laughed because it felt like the opposite of fancy, just a quick throw-together that happened to look impressive. But that's the beauty of it: minimal effort, maximum reward. I've made it for weeknight dinners when I'm too tired to think, and I've also served it at brunch with a simple salad on the side. It never disappoints, and it always disappears faster than I expect.
Ingredients
- Cottage cheese: The base of the whole dish, giving it creaminess and a serious protein boost. Make sure to drain off any pooling liquid or your bake will turn out watery.
- Feta cheese: Adds a tangy, salty punch that balances the mildness of the cottage cheese. Don't skimp on this, it's what gives the dish its personality.
- Parmesan cheese: A little goes a long way for that nutty, savory depth and helps create that golden top crust.
- Large eggs: They bind everything together and add even more protein. Use room temperature eggs if you can, they blend more smoothly.
- Frozen chopped spinach: Convenient and just as nutritious as fresh. Squeeze it bone dry or you'll end up with a soggy casserole.
- Artichoke hearts: They bring a subtle earthiness and a bit of texture. I prefer the ones packed in water, not oil, for this recipe.
- Garlic: Fresh minced garlic is essential here. It perfumes the whole dish and ties the vegetables and cheese together beautifully.
- Salt and black pepper: Simple seasonings that let the other flavors shine. Taste before baking and adjust, feta can be quite salty on its own.
Instructions
- Prep your oven and dish:
- Preheat to 350°F and grease your baking dish well. I use a little butter or oil spray to make sure nothing sticks when you slice into it later.
- Mix the filling:
- In a large bowl, combine cottage cheese, eggs, spinach, artichokes, feta, Parmesan, and garlic. Stir gently but thoroughly until everything is evenly distributed and the eggs are fully incorporated.
- Season to taste:
- Add salt and pepper carefully, tasting as you go. The cheeses bring plenty of salt already, so you might need less than you think.
- Pour and spread:
- Transfer the mixture into your prepared dish and smooth the top with a spatula. An even layer means even cooking and that perfect golden finish.
- Bake until set:
- Slide it into the oven for 30 to 35 minutes. You'll know it's done when the top is golden and the center doesn't jiggle when you gently shake the pan.
- Cool and slice:
- Let it rest for a few minutes before cutting. This helps it firm up and makes slicing much cleaner and easier.
Save There was one evening when I reheated a slice after a long day and ate it standing at the counter with a fork, still in my coat. It tasted better than I remembered, richer and more comforting. That's when I realized this wasn't just a recipe, it was a little act of kindness I'd done for my future self. It's the kind of dish that quietly takes care of you.
Making It Your Own
I've added red pepper flakes when I wanted a little heat, and once I stirred in some chopped sun-dried tomatoes for a Mediterranean twist. Fresh dill or basil folded in at the end brightens everything up. You can swap the feta for goat cheese if you like something creamier, or use mozzarella if you want it milder and stretchier. The base is forgiving enough to handle whatever you're in the mood for.
Storage and Meal Prep
This is one of those rare dishes that actually improves after a day in the fridge. I slice it into six portions, wrap each one individually, and stack them in a container. They reheat in the microwave in about a minute, or you can warm them gently in the oven if you want to keep that crispy top. I've frozen portions too, and they thaw beautifully overnight in the fridge. It's become my secret weapon for weeks when I know I won't have time to cook.
Serving Suggestions
I love this with a simple arugula salad dressed in lemon and olive oil, the peppery greens cut through the richness perfectly. It's also fantastic alongside roasted cherry tomatoes or a few slices of avocado. For brunch, I'll serve it with a dollop of sour cream or a drizzle of hot sauce.
- Pair it with a crisp white wine or sparkling water with lemon for an easy dinner party dish.
- Serve it warm or at room temperature, it holds up either way without losing flavor.
- Pack a slice with some raw veggies and hummus for a balanced, portable lunch.
Save This bake has earned its spot in my regular rotation, not because it's flashy, but because it's reliable and nourishing in the best way. I hope it becomes a staple in your kitchen too.
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. Remove as much moisture as possible to prevent a watery result.
- → Why do I need to drain the cottage cheese?
Draining excess liquid from cottage cheese prevents the bake from becoming too wet. Simply place it in a fine-mesh strainer for 10–15 minutes before combining with other ingredients.
- → How do I know when it's done baking?
The bake is ready when the top is golden brown and the center feels set when gently touched—usually 30–35 minutes at 350°F. A slight wobble in the center is normal as it will continue cooking while cooling.
- → Can I freeze this dish?
Absolutely. Once cooled, cut into portions and store in an airtight container or freezer bags. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat at 350°F for 15–20 minutes.
- → What can I serve with this bake?
It's satisfying on its own, but pairs well with a crisp green salad, roasted vegetables, or low-carb cauliflower rice. For a heartier meal, serve alongside grilled chicken or steak.
- → Can I make this dairy-free?
Substituting all three cheeses significantly changes the texture and flavor. Try dairy-free cottage cheese and feta alternatives, though results may vary. The eggs provide necessary structure, so they cannot be omitted.