High Protein Spinach Artichoke Bake

My neighbor knocked on the door one Sunday afternoon holding a casserole dish and asked if I had anything that wasn't chicken or pasta. She'd been doing the same meal prep rotation for weeks and was desperate for something different. I pulled this together with what I had in the fridge, and by Tuesday she'd texted me three times asking for the recipe. It's become the dish I make when I need proof that high-protein eating doesn't have to feel like a chore.

I served this at a potluck once, labeled it as a crustless quiche, and watched three people go back for seconds before asking what was in it. One of them admitted she usually avoided cottage cheese but couldn't taste it here. That's the magic of this bake: the cottage cheese melts into the background, adding creaminess and protein without announcing itself. It's the kind of dish that wins people over before they know what they're eating.

Ingredients

• Cottage cheese: Use the full-fat kind and drain off any watery liquid pooling on top, or your bake will turn out soupy instead of sliceable.
• Feta cheese: Crumble it yourself from a block rather than buying pre-crumbled; it tastes sharper and melts better into the mixture.
• Parmesan cheese: Freshly grated makes a difference here, adding a nutty depth that the shelf-stable stuff just can't match.
• Eggs: They bind everything together and give the bake structure, so don't skimp or try to use just whites.
• Frozen spinach: Thaw it completely and squeeze it dry in a clean kitchen towel; leftover moisture is the enemy of a firm texture.
• Artichoke hearts: Whether canned or jarred, make sure they're packed in water, not oil, and chop them into bite-sized pieces.
• Garlic: Fresh minced garlic is best, but if you're using jarred, go easy since it can be more pungent.
• Salt and black pepper: Taste the mixture before baking because the cheeses are salty, and you might need less than you think.

Instructions

Prep the oven and dish:

Set your oven to 350°F and grease a 9x9-inch baking dish with a little butter or cooking spray. This keeps the edges from sticking and makes cleanup easier later.

Mix the filling:

In a large bowl, combine the drained cottage cheese, eggs, spinach, chopped artichokes, feta, Parmesan, and garlic. Stir it all together until it looks uniform and creamy.

Season and taste:

Add salt and pepper to taste, remembering that the feta and Parmesan are already salty. Mix again and adjust if needed.

Transfer and spread:

Pour the mixture into your prepared dish and use a spatula to spread it evenly into the corners. A smooth top helps it bake evenly.

Bake until set:

Slide it into the oven and bake for 30 to 35 minutes, until the top is golden and the center doesn't jiggle when you gently shake the pan. Let it cool for a few minutes before slicing.

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The first time I made this, I forgot to drain the cottage cheese and the whole thing turned into a custard instead of a firm casserole. I still ate it with a spoon, but I learned my lesson. Now I'm almost obsessive about pressing out every last drop of moisture from the spinach and tipping the cottage cheese container before I measure. It's a small step that makes all the difference between something you can slice and something you have to scoop.

Storing and Reheating

This bake keeps beautifully in the fridge for up to four days, and I've found that the flavors actually deepen overnight. Slice it into six squares, wrap each one individually in parchment or plastic, and stack them in a container. Reheat in the microwave for about a minute, or pop a slice back in the oven at 300°F if you want the edges to crisp up again. You can also freeze portions for up to two months; just thaw them in the fridge overnight before reheating.

Swaps and Add-Ins

If you want to use fresh spinach instead of frozen, sauté about six cups in a hot pan until wilted, then drain and chop it. I've also added a handful of sun-dried tomatoes or a pinch of red pepper flakes when I'm in the mood for more flavor. Some people like stirring in fresh dill or basil at the end, and I won't argue with that. Just remember that any extra wet ingredients mean you'll need to account for moisture, so keep things on the drier side.

Serving Suggestions

This bake is filling enough to eat on its own, but I like pairing it with a simple green salad dressed in lemon and olive oil. It also works as a side dish next to grilled chicken or salmon if you're feeding a crowd. Leftovers make an easy breakfast with a dollop of Greek yogurt or hot sauce on top.

• Serve it warm with a side of roasted vegetables for a complete meal.
• Pack cold slices with cherry tomatoes and cucumbers for an easy lunch.
• Top with fresh herbs like parsley or chives right before serving for a pop of color and freshness.

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This is one of those recipes I keep coming back to when I need something reliable, satisfying, and easy to portion out for the week. It doesn't try to be fancy, and that's exactly why it works.

Recipe FAQ

→ 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 final dish.

→ How do I store leftovers?

Store cooled slices in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

→ Why should I drain the cottage cheese?

Draining excess liquid from the cottage cheese prevents the bake from becoming too watery. Simply place it in a fine-mesh strainer for a few minutes before combining with the other ingredients.

→ Can I add other vegetables or seasonings?

Absolutely. Consider adding diced bell peppers, mushrooms, or onions for extra vegetables. A pinch of red pepper flakes adds gentle heat, while fresh herbs like basil, oregano, or dill brighten the flavor profile.

→ Is this suitable for freezing?

Yes, this freezes exceptionally well. Cut into individual portions, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Reheat in the microwave or oven until warmed through.