High Protein Spinach Artichoke Bake (Printer-friendly)

Creamy, savory spinach and artichoke casserole packed with protein from cottage cheese, feta, and eggs. 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 Make It:

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 the mixture with salt and freshly ground black pepper to taste. Stir until well combined.
04 - Pour the mixture into the prepared baking dish and spread evenly with a spatula.
05 - Bake for 30 to 35 minutes until the top is golden brown and the center is set.
06 - Remove from oven and let cool for a few minutes before slicing and serving.

# Expert Suggestions:

01 -
  • It tastes indulgent but keeps you full for hours without the usual post-dinner slump.
  • You can prep it in under ten minutes with ingredients you probably already have on hand.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have melded together.
02 -
  • Drain your cottage cheese and squeeze your spinach until your hands hurt, moisture is the enemy of a good texture here.
  • Don't overbake or the edges will turn rubbery. Pull it out as soon as the center is just set.
03 -
  • Use full-fat cottage cheese for the creamiest, most satisfying texture, low-fat versions can turn out a bit grainy.
  • Let the dish rest after baking, those few minutes make all the difference in how cleanly it slices and how the flavors settle.
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