High Protein Spinach Artichoke Bake (Printable)

Creamy cottage cheese and feta blend with spinach and artichokes in this protein-packed, low-carb casserole ready in 45 minutes.

# What You 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

# How-To:

01 - Preheat oven to 350°F. Grease a 9x9 inch baking dish with cooking spray or butter.
02 - In a large mixing bowl, combine cottage cheese, eggs, spinach, artichoke hearts, feta cheese, Parmesan cheese, and minced garlic.
03 - Season mixture with salt and freshly ground black pepper to taste. Stir until all ingredients are evenly incorporated.
04 - Pour the mixture into the prepared baking dish, spreading evenly across the bottom.
05 - Bake for 30 to 35 minutes until the top is golden brown and the center is fully set.
06 - Remove from oven and allow to cool for 2 to 3 minutes before slicing and serving.

# Expert Tips:

01 -
  • It tastes indulgent but packs serious protein without feeling heavy.
  • You can prep it in under ten minutes and forget about it while it bakes.
  • Leftovers reheat beautifully and actually taste better the next day.
02 -
  • Drain your cottage cheese well or the whole dish will weep liquid as it bakes.
  • Squeeze the spinach until your hands hurt, excess water is the number one reason this turns out watery.
  • Let it rest after baking or it will fall apart when you try to slice it.
03 -
  • Use full-fat cottage cheese for the creamiest texture and richest flavor.
  • Taste the mixture before baking and adjust seasoning, it's your last chance to fix it.
  • Let the bake cool for at least five minutes before cutting or it will ooze everywhere.
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