High Protein Spinach Artichoke Bake (Print version)

Creamy, savory casserole packed with cottage cheese, feta, spinach, and artichokes.

# 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

# Cooking Steps:

01 - Preheat oven to 350°F. Grease a 9x9-inch baking dish with butter or cooking spray.
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 thoroughly combined.
04 - Pour the mixture into the prepared baking dish, spreading evenly across the bottom.
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 3 to 5 minutes before slicing and serving.

# Expert Advice:

01 -
  • It tastes indulgent but sneaks in 16 grams of protein per slice without trying too hard.
  • You can prep it Sunday night and reheat slices all week without them turning sad or rubbery.
  • It works hot from the oven, cold from the fridge, or nuked at your desk during lunch.
  • The creamy feta and cottage cheese make it taste way richer than the calorie count suggests.
02 -
  • Squeeze that spinach dry like your life depends on it—I learned this the hard way when my first attempt turned into spinach soup.
  • Don't overbake or the edges will get rubbery and the whole thing loses that creamy, custardy texture.
  • Let it cool before cutting or your slices will fall apart and you'll be eating it with a spoon, which isn't the worst thing but not ideal for meal prep.
03 -
  • If your cottage cheese looks watery, scoop it into a fine-mesh strainer and let it drain for 10 minutes before mixing.
  • Use a glass or ceramic baking dish for the most even heat distribution and the prettiest golden top.
  • Taste your mixture before baking—raw egg is safe in small amounts, and this is your only chance to adjust the seasoning.
Go back