High Protein Spinach Artichoke Bake

I pulled this together on a Wednesday night when my fridge was half-empty and my motivation was even lower. I had cottage cheese that needed using, a bag of spinach shoved in the freezer, and a jar of artichoke hearts I'd bought on impulse months ago. What came out of the oven was golden, savory, and so satisfying I ate two slices standing at the counter. Sometimes the best recipes happen when you're just trying to clear out the crisper drawer.

The first time I served this to friends, I called it a frittata because casserole sounded too boring. They didn't care what I called it—they just kept going back for more. One friend even texted me the next day asking for the recipe, which is the highest compliment you can get from someone who usually orders takeout. I've made it at least a dozen times since, tweaking the seasoning and perfecting the bake time until it became one of those dishes I can make with my eyes closed.

Ingredients

• Cottage cheese: Use full-fat or low-fat, but drain any pooling liquid first or your bake will turn soupy instead of sliceable.
• Feta cheese: The salty, tangy bite is what makes this feel special, not just healthy—don't skip it.
• Parmesan cheese: Freshly grated melts better and adds a nutty depth that pre-shredded stuff just can't match.
• Eggs: They bind everything into a custard-like texture that holds its shape when you slice it.
• Frozen spinach: Thaw it completely and squeeze it dry in a towel, or you'll end up with a watery mess.
• Artichoke hearts: Jarred or canned both work, just make sure they're well-drained and roughly chopped so they distribute evenly.
• Garlic: Fresh minced garlic gives a punchy flavor that garlic powder just can't replicate here.
• Salt and black pepper: Taste the mixture before baking—cottage cheese and feta vary in saltiness, so adjust accordingly.

Instructions

Prep your pan:

Preheat your oven to 350°F and grease a 9x9-inch baking dish generously with butter or cooking spray. A well-greased pan makes serving so much easier later.

Mix the base:

In a large bowl, combine cottage cheese, eggs, spinach, artichokes, feta, Parmesan, and garlic. Stir until everything is evenly distributed and the eggs are fully incorporated—no need to be gentle here.

Season boldly:

Add salt and black pepper to taste, keeping in mind that the cheeses bring their own saltiness. I usually go light on salt and heavier on pepper for a little kick.

Bake until golden:

Pour the mixture into your prepared dish and spread it evenly with a spatula. Bake for 30 to 35 minutes, until the top is golden brown and the center doesn't jiggle when you nudge the pan.

Cool and slice:

Let it rest for about 5 minutes before slicing into squares. This cooling time helps it firm up so your slices hold together beautifully.

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There's something deeply comforting about pulling a pan of this out of the oven on a Sunday and knowing your lunches are handled for the week. It became my go-to when I was tired of sad desk salads and wanted something that actually tasted like real food. My coworker once asked if I'd ordered it from a café, and I just smiled and said I threw it together in ten minutes, which felt like a tiny, smug victory.

Make It Your Own

This base is forgiving enough to handle all kinds of tweaks. I've stirred in sun-dried tomatoes when I wanted something brighter, tossed in sautéed mushrooms for earthiness, and added a handful of fresh dill that made the whole thing taste almost Mediterranean. If you like heat, a pinch of red pepper flakes or a diced jalapeño will wake it right up. You can even swap the feta for goat cheese if you want something creamier and milder.

Storing and Reheating

Once it's completely cooled, slice it into six portions and stack them in an airtight container with parchment paper between each piece. They'll keep in the fridge for up to four days and reheat beautifully in the microwave—about a minute on high does the trick. For longer storage, wrap individual slices tightly in plastic wrap, then foil, and freeze for up to two months. Thaw overnight in the fridge and reheat as usual.

Serving Suggestions

I usually eat this on its own with a fork, but it's even better with a handful of arugula dressed in lemon juice and olive oil on the side. It also pairs well with roasted cherry tomatoes, a dollop of Greek yogurt, or even a fried egg on top if you're feeling extra. For brunch, serve it with fresh fruit and coffee, and people will think you spent way more effort than you did.

• Top with fresh herbs like basil or parsley right before serving for a pop of color and freshness.
• Serve alongside a simple green salad or roasted vegetables for a complete, balanced meal.
• Reheat gently to preserve the creamy texture and avoid drying it out in the microwave.

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This dish has earned a permanent spot in my weekly rotation, and I hope it does the same for you. It's proof that high-protein meals don't have to be boring or complicated—they just need a little cheese and a hot oven.

Recipe Questions & Answers

→ 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. Removing excess moisture is crucial for the best texture.

→ How long does this bake last in the refrigerator?

Store slices in an airtight container in the refrigerator for up to 4 days. The flavors often meld together and taste even better after a day or two.

→ Can I freeze this dish?

Absolutely. Freeze individual slices or the entire casserole for up to 2 months. Thaw overnight in the refrigerator and reheat at 350°F until warmed through.

→ What can I substitute for cottage cheese?

Ricotta cheese makes an excellent alternative with a similar texture and mild flavor. Greek yogurt can also work, though it may add a slight tanginess.

→ Is this dish keto-friendly?

Yes, with only 5 grams of carbohydrates per serving, this fits well into a ketogenic or low-carb eating plan. The high protein content also helps keep you feeling satisfied longer.

→ Can I add protein sources like chicken?

While this already provides 16g of protein per serving, you could add cooked, shredded chicken or turkey for even more protein. Adjust baking time by 5-10 minutes if adding extra ingredients.