High Protein Spinach Artichoke Bake

My sister brought this to a potluck after her gym started pushing high-protein meal prep, and I honestly didn't expect much from a casserole made with cottage cheese. But one bite changed everything: creamy, savory, with little bursts of salty feta and tender artichoke tucked into every forkful. It tasted indulgent but somehow left me feeling satisfied instead of sluggish. I asked for the recipe immediately, and it's been in my weekly rotation ever since.

The first time I made this for my partner, he was skeptical about the cottage cheese, but he went back for seconds without saying a word. By the third day, he was reheating slices for breakfast with hot sauce, which I never would have thought of but now do myself. It's become one of those quiet weeknight wins that doesn't demand much but delivers every single time.

Ingredients

• Cottage cheese: Use full-fat or low-fat, but make sure to drain off any pooling liquid or the bake will turn watery instead of firm.
• Feta cheese: The crumbled kind works best here, adding salty pops of flavor that balance the mild cottage cheese beautifully.
• Parmesan cheese: Freshly grated melts better and adds a nutty depth you won't get from the pre-shredded stuff.
• Eggs: They bind everything together and give the casserole structure, turning it almost custard-like as it bakes.
• Frozen chopped spinach: Thaw it completely and squeeze it bone-dry in a towel, or you'll end up with a soggy bottom layer.
• Artichoke hearts: I prefer the jarred ones in water, not oil, and chop them into bite-sized pieces so they distribute evenly.
• Garlic: Two cloves minced fine add just enough aromatic warmth without overpowering the creamy base.
• Salt and black pepper: Taste the mixture before baking, because the cheeses vary in saltiness and you want to get it just right.

Instructions

Prep the oven and dish:

Preheat your oven to 350°F and grease a 9x9-inch baking dish with a little butter or oil. This prevents sticking and makes cleanup so much easier.

Mix the base:

In a large bowl, stir together the drained cottage cheese, eggs, spinach, chopped artichokes, feta, Parmesan, and minced garlic until everything is evenly distributed. Season with salt and pepper, tasting as you go.

Transfer and smooth:

Pour the mixture into your prepared dish and spread it out evenly with a spatula. The surface doesn't need to be perfect, it'll puff and brown as it bakes.

Bake until golden:

Slide the dish into the oven and bake for 30 to 35 minutes, until the top is golden and the center no longer jiggles when you gently shake the pan. Let it cool for a few minutes before slicing so it sets up nicely.

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One Sunday morning, I reheated a slice and topped it with a runny fried egg, and it felt like I'd unlocked a secret breakfast hack. My neighbor tried it after smelling it through the wall and now she makes a double batch every week. It's funny how something this simple can become a little tradition.

Storing and Reheating

I slice the whole pan into six pieces and store them in a glass container in the fridge, where they keep beautifully for up to four days. You can eat them cold, which I actually love, or reheat in the microwave for about a minute until warmed through. If you want to freeze portions, wrap each slice individually in parchment and then foil, and they'll last up to two months.

Flavor Variations

Sometimes I add a handful of chopped sun-dried tomatoes for a tangy sweetness, or stir in fresh dill and lemon zest for a brighter, Mediterranean vibe. A pinch of red pepper flakes gives it a gentle kick, and I've even folded in sautéed mushrooms when I had them on hand. The base is forgiving, so feel free to riff based on what's in your fridge.

Serving Suggestions

This pairs beautifully with a crisp green salad dressed in lemon vinaigrette, or alongside roasted cherry tomatoes that burst with sweetness. I've served it at brunch with a basket of crusty bread, and it disappeared faster than anything else on the table. It's hearty enough to stand alone but also plays well with simple sides.

• Top with a dollop of Greek yogurt or sour cream for extra creaminess.
• Serve with a handful of arugula tossed in olive oil and lemon for a peppery contrast.
• Pair with roasted bell peppers or zucchini for a colorful, veggie-forward plate.

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This bake has quietly become one of my most reliable recipes, the kind I turn to when I want something nourishing without a lot of fuss. I hope it finds a spot 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. Fresh spinach works well but requires proper draining to prevent excess moisture in the final bake.

→ How do I store leftovers?

Store slices in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 2 months. Reheat gently in the microwave or oven until warmed through.

→ What can I substitute for cottage cheese?

Ricotta cheese makes a good substitute, though it will slightly alter the texture and protein content. Greek cheese options like halloumi could work, but keep in mind this will change the overall flavor profile.

→ Is this suitable for freezing?

Absolutely. This dish freezes beautifully for up to 2 months. Slice into individual portions before freezing for easy meal prep. Thaw overnight in the refrigerator and reheat before serving.

→ Can I add meat to this bake?

Cooked diced chicken, crumbled bacon, or ground turkey would complement the flavors well. Add about 1 cup of cooked meat to the mixture before baking. This will increase the protein content even further.