Save I pulled this together on a Sunday night when I realized I had three different half-open containers of cheese in the fridge and a bag of spinach about to turn. What started as a clean-out-the-fridge situation turned into one of those dishes I now make on purpose every week. The smell alone—garlic, feta, and that golden baked top—makes my kitchen feel like someone who actually has their life together lives here. It's become my answer to the eternal question of what to eat when you want comfort food but also want to feel like you made a responsible adult decision.
The first time I brought this to a potluck, someone asked if it was a fancy frittata and I just nodded because it sounded better than admitting I threw it together in ten minutes. My neighbor who swears she hates cottage cheese went back for seconds. I've made it for meal prep Sundays, for brunch with friends who showed up hungover, and once for my mom who immediately asked for the recipe in a text with five exclamation points. It's one of those rare dishes that works just as well alone on a Tuesday as it does on a table with other people.
Ingredients
- Cottage cheese: The backbone of this whole thing, giving you that creamy structure without heavy cream—make sure you drain off any watery liquid sitting on top or your bake will be soupy.
- Feta cheese: This is where the tang and saltiness come from, and I've learned the block feta you crumble yourself is way better than the pre-crumbled stuff.
- Parmesan cheese: Just enough to add a nutty, salty finish on top when it bakes up golden.
- Eggs: They bind everything together and give it that firm, sliceable texture you need for meal prep.
- Frozen chopped spinach: Thaw it, then squeeze it like your life depends on it—seriously, get every drop of water out or you'll end up with a watery mess.
- Artichoke hearts: I use the jarred kind and just make sure to drain and chop them so they mix in evenly and don't clump up.
- Garlic: Two cloves minced give just enough punch without overpowering the creamy dairy situation.
- Salt and black pepper: Taste as you go because feta is already salty, and you don't want to overdo it.
Instructions
- Prep your pan:
- Preheat your oven to 350°F and grease a 9x9-inch baking dish with a little oil or butter. This step matters more than you think—nothing worse than half your dinner stuck to the pan.
- Mix it all up:
- In a big bowl, dump in the cottage cheese, eggs, spinach, artichokes, both cheeses, and garlic, then stir until everything is friends. Season with salt and pepper, but go easy on the salt at first.
- Get it in the oven:
- Pour the whole mixture into your prepared dish and spread it out evenly with a spatula. It should look like a thick, chunky batter.
- Bake until golden:
- Slide it into the oven and bake for 30 to 35 minutes, until the top is golden brown and the center doesn't jiggle when you shake the pan. The edges will puff up a little and that's exactly what you want.
- Cool and slice:
- Let it sit for a few minutes after you pull it out so it firms up and doesn't fall apart when you cut into it. Then slice it up and try not to eat half the pan standing at the counter.
Save There's something about pulling this out of the oven on a rainy Wednesday that makes everything feel more manageable. I've eaten it alone with a fork over the sink, packed it into glass containers for the week ahead, and served it to friends who didn't expect much and left asking for the recipe. It's become one of those dishes that quietly shows up in my life when I need something easy, filling, and just a little bit impressive without any real effort.
Make It Your Own
I've thrown in handfuls of fresh basil, a pinch of red pepper flakes when I wanted heat, and even swapped the artichokes for sun-dried tomatoes once when I ran out. You can use fresh spinach if you're feeling fancy—just sauté about six cups until it wilts, then drain and chop it up. The base is forgiving enough that you can really make it match whatever's in your fridge or whatever mood you're in.
Storing and Reheating
This is one of those rare dishes that actually tastes better the next day after the flavors have had time to settle in together. I slice it into six pieces, stack them in a container with parchment between each slice, and keep them in the fridge for up to four days. You can eat it cold straight from the fridge, or reheat it in the microwave for about a minute. It also freezes beautifully—just wrap individual slices in foil and pull them out whenever you need an easy lunch.
Serving Suggestions
I usually eat this with a simple side salad or some roasted vegetables, but it's honestly filling enough to stand on its own. It works for breakfast with hot sauce, lunch with a handful of cherry tomatoes, or dinner with a glass of wine and absolutely no judgment.
- Pair it with a crisp green salad dressed in lemon and olive oil.
- Serve it alongside roasted cherry tomatoes or bell peppers for extra color.
- Top each slice with a dollop of Greek yogurt or sour cream if you want it even richer.
Save This has quietly become one of my most-made recipes, the kind I don't think about too hard but always feel good about eating. I hope it shows up in your kitchen the same way it did in mine—easy, reliable, and way better than it has any right to be.
Recipe FAQs
- → 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.
- → How do I store leftovers?
Store slices in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
- → Why must cottage cheese be drained?
Removing excess liquid prevents the casserole from becoming watery and ensures proper texture.
- → Can I add extra seasonings?
Absolutely—try red pepper flakes for heat or fresh herbs like basil, oregano, or parsley for additional flavor.
- → Is this suitable for vegetarians?
Yes, this dish is vegetarian-friendly and fits low-carb and high-protein dietary preferences.