High Protein Spinach Artichoke Bake (Printable)

Creamy cottage cheese and feta blended with spinach and artichokes for a protein-packed, low-carb meal.

# 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

# Directions:

01 - Preheat oven to 350°F and grease a 9x9-inch baking dish with cooking spray or butter
02 - In a large mixing bowl, combine cottage cheese and eggs, whisking until well blended
03 - Fold in the thawed spinach, drained artichoke hearts, feta cheese, Parmesan cheese, and minced garlic into the egg mixture
04 - Season the mixture with salt and freshly ground black pepper to taste, stirring until fully incorporated
05 - Pour the mixture into the prepared baking dish and spread evenly across the bottom
06 - Bake for 30 to 35 minutes, or until the top is golden brown and the center is firm when tested with a knife
07 - Remove from oven and let cool for 3 to 5 minutes before slicing and serving

# Expert Advice:

01 -
  • It delivers serious protein without any meat, which means you can feel full for hours without the afternoon crash.
  • The texture is somewhere between a quiche and a casserole, creamy but sturdy enough to slice and pack for lunch all week.
  • You can eat it warm, cold, or straight from the fridge at midnight and it tastes equally good every time.
02 -
  • If you skip squeezing the spinach dry, you will end up with a soggy, watery bake that won't set properly—I learned this the hard way the first time.
  • Draining the cottage cheese makes a massive difference in texture, so tip the container and pour off that liquid pooling on top before you measure it out.
03 -
  • Use block feta and crumble it yourself—it's creamier and doesn't have that weird dusty coating pre-crumbled feta sometimes has.
  • Let the bake cool for at least five minutes before slicing or it will fall apart on you, no matter how perfectly it baked.
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