High Protein Spinach Artichoke Bake

The smell of garlic and feta baking together has a way of making my entire kitchen feel warmer. I threw this together on a Sunday night when I needed something that didn't involve much chopping but still felt like real food. The first bite was creamy, tangy, and surprisingly filling. I've made it a dozen times since, always with a slightly different cheese ratio depending on what's in the fridge. It's become my go-to when I want comfort without the carb coma.

I made this for a friend who was trying to eat more protein without relying on chicken every night. She texted me the next morning asking for the recipe, which is always the best compliment. We sat at my counter with forks, eating straight from the dish, talking about how something so simple could feel so satisfying. It's the kind of recipe that makes you look like you tried harder than you did.

Ingredients

• Cottage cheese: The base of the whole dish, providing creaminess and a huge protein boost. Make sure to drain any watery liquid pooling on top, or the bake will turn out too wet.
• Feta cheese: Adds a sharp, briny punch that balances the mildness of cottage cheese. I always crumble it myself from a block because pre-crumbled feta can taste chalky.
• Parmesan cheese: Just a touch gives the top a golden, savory crust. Freshly grated melts better and tastes sharper than the shelf-stable stuff.
• Eggs: They bind everything together and add even more protein. Use large eggs at room temperature for the smoothest blend.
• Frozen chopped spinach: Thaw it completely and squeeze out every drop of water you can, or your bake will be soupy. I use a clean kitchen towel and wring it like I'm mad at it.
• Artichoke hearts: Jarred or canned both work, just make sure they're packed in water, not oil. Chop them into bite-sized pieces so they distribute evenly.
• Garlic: Two cloves minced fine adds warmth without overpowering the dish. I sometimes use three if I'm feeling bold.
• Salt and black pepper: Taste the mixture before baking because feta and Parmesan are already salty. Freshly cracked pepper makes a noticeable difference.

Instructions

Preheat and Prep the Dish:

Set your oven to 350°F and grease a 9x9-inch baking dish with a little butter or oil. This step takes thirty seconds but prevents a sticky cleanup later.

Mix the Base:

In a large bowl, combine cottage cheese, eggs, spinach, artichokes, feta, Parmesan, and garlic. Stir it all together until you can't see streaks of egg anymore.

Season Generously:

Add salt and pepper to taste, remembering that the cheeses bring their own saltiness. I usually go light on salt and add more after tasting a cooled spoonful.

Pour and Spread:

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

Bake Until Golden:

Slide it into the oven for 30 to 35 minutes, until the top turns golden and the center feels firm when you gently press it. Let it cool for a few minutes before slicing so it holds its shape.

Save

One evening I served this to my brother, who usually turns his nose up at anything green. He ate two pieces without saying a word, then asked if there was more. That's when I knew this recipe had real power. It's not fancy, but it wins people over quietly.

How to Store and Reheat

I slice the bake into squares and stack them in a glass container with parchment between each layer. They keep in the fridge for up to four days and reheat in the microwave in about a minute. If you freeze portions, wrap them individually in foil and thaw overnight in the fridge before reheating. The texture stays surprisingly creamy even after freezing.

Swaps and Substitutions

If you want to use fresh spinach, sauté about six cups until wilted, then drain and chop it. Goat cheese works in place of feta if you want something milder and creamier. I've also made this with diced zucchini instead of artichokes when I had one sitting on the counter. Just make sure any vegetable you add is cooked and drained first.

Serving Suggestions

This bake is sturdy enough to be the main event, but I often serve it with a simple side salad dressed in lemon and olive oil. It also pairs well with roasted cherry tomatoes or a handful of olives on the side. Sometimes I'll top a slice with hot sauce or a dollop of Greek yogurt for extra tang.

• Serve it warm for dinner or cold straight from the fridge for lunch.
• Top with fresh herbs like basil or dill right before serving.
• Pair it with crusty bread if you're not keeping it low carb.

Save

This dish has earned a permanent spot in my weekly rotation because it's simple, satisfying, and never gets old. I hope it becomes one of those recipes you make without looking at the instructions.

Recipe FAQs

→ Can I use fresh spinach instead of frozen?

Yes, you can substitute fresh spinach by sautéing approximately 6 cups of fresh spinach until wilted, then draining thoroughly and chopping before adding to the mixture.

→ How should I store leftovers?

Store slices in an airtight container in the refrigerator for up to 4 days, or freeze individual portions for up to 2 months for easy meal prep.

→ Why is draining the cottage cheese important?

Draining excess liquid from the cottage cheese prevents the casserole from becoming watery and ensures proper texture and consistency.

→ Can I add other vegetables or seasonings?

You can enhance the flavor with a pinch of red pepper flakes for heat or add fresh herbs like basil, oregano, or parsley for additional depth.

→ Is this suitable for freezing?

Yes, this bake freezes exceptionally well. Slice and wrap individual portions before freezing for convenient reheating later.