Save to Pinterest I pulled this together on a Sunday night when I had a tub of cottage cheese sitting in the fridge and zero interest in anything complicated. The combination sounded weird at first, almost like a crustless quiche minus the cream, but one forkful straight from the pan told me I'd stumbled onto something I'd be making on repeat. It's creamy without feeling heavy, savory in all the right ways, and honestly tastes like you put in way more effort than you did. My kitchen smelled like garlic and cheese for hours afterward, which I'm not complaining about. Sometimes the best recipes are the ones born out of using what you have and hoping for the best.
The first time I brought this to a potluck, someone asked if it was some fancy Italian casserole from a cookbook. I laughed and told them it was cottage cheese and freezer spinach, and they didn't believe me until I listed the ingredients out loud. It became the dish I'd make when friends came over midweek and I wanted something warm and filling that didn't require me to stand over the stove. One friend started calling it 'the protein situation' because she'd eat it cold straight from the container after the gym. It's that kind of recipe—no pretense, just good food that does its job.
Ingredients
- Cottage cheese: This is your creamy base and protein powerhouse, but make sure you drain off any watery liquid pooling on top or your bake will turn out soupy instead of set.
- Feta cheese: Brings that tangy, salty punch that keeps every bite interesting, and crumbled is better than block because it distributes more evenly.
- Parmesan cheese: Adds a nutty, sharp finish and helps the top get that golden crust you want to see when you pull it from the oven.
- Eggs: These bind everything together and give the whole thing structure, turning a bowl of random ingredients into an actual cohesive dish.
- Frozen chopped spinach: Thaw it completely and squeeze it dry with your hands or a towel, because trapped water is the enemy of a firm, sliceable bake.
- Artichoke hearts: Canned or jarred both work, just make sure they're drained well and chopped into bite-sized pieces so they blend in instead of clumping.
- Garlic: Fresh minced garlic is the move here, it perfumes the whole dish and makes your kitchen smell like you know what you're doing.
- Salt and black pepper: Taste as you go because the cheeses are already salty, you might need less than you think.
Instructions
- Preheat and prep your dish:
- Set your oven to 350°F and grease a 9x9-inch baking dish with a little butter or oil. This step sounds obvious but don't skip the greasing or you'll be scraping stuck-on cheese off the corners later.
- Mix everything together:
- In a large bowl, dump in the cottage cheese, eggs, spinach, artichokes, feta, Parmesan, and garlic, then stir it all up until it's evenly combined and looks like a chunky, cheesy mess. It won't be pretty at this stage, and that's completely fine.
- Season to taste:
- Add salt and pepper a little at a time, mixing and tasting until it tastes right to you. Remember the cheeses are doing a lot of the flavor work already.
- Pour and spread:
- Scrape the mixture into your prepared dish and spread it out evenly with a spatula. You want it level so it bakes uniformly and doesn't end up with burnt edges and a raw center.
- Bake until golden and set:
- 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 gently shake the pan. Let it cool for a few minutes before you slice in, it firms up as it sits.
Save to Pinterest I started keeping a batch of this in the fridge during busy weeks when I needed something I could grab cold or reheat in two minutes. My brother came over once, opened the fridge, and ate three pieces standing at the counter before asking what it even was. It's become one of those recipes I don't really think about anymore, I just make it when I need something reliable that won't let me down. There's something comforting about a dish that works every single time without asking much of you in return.
How to Store and Reheat
Once it's cooled, slice it into portions and stack them in an airtight container with parchment paper between the layers if you're feeling fancy. It keeps in the fridge for up to four days and reheats beautifully in the microwave for about a minute, or you can warm it in a low oven if you want to crisp the top again. I've also frozen individual slices wrapped in foil and they thaw overnight in the fridge without losing texture. It's one of those rare dishes that doesn't punish you for making it ahead.
Swaps and Variations
If you want to use fresh spinach instead of frozen, sauté about six cups until it wilts down, then let it cool and squeeze out every drop of water you can before chopping it up. You can swap the feta for goat cheese if you want something creamier and less salty, or toss in some sun-dried tomatoes for a sweet-tart contrast. I've added red pepper flakes when I wanted a little heat, and fresh basil or dill stirred in at the end makes it taste brighter and more herb-forward. This recipe is forgiving enough to handle whatever you throw at it.
Serving Suggestions
I usually eat this on its own with a side salad or some roasted vegetables, but it also works great alongside grilled chicken or a simple tomato soup. You can serve it warm right out of the oven for dinner, or let it chill and pack it for lunch the next day with some cherry tomatoes and cucumbers on the side. It's filling enough to be the main event but light enough that you don't feel like you need a nap afterward.
- Top with a dollop of Greek yogurt or sour cream for extra creaminess.
- Pair it with a crisp white wine or sparkling water with lemon if you're feeling fancy.
- Sprinkle some fresh herbs or a drizzle of olive oil over the top right before serving for a restaurant-style finish.
Save to Pinterest This is the kind of recipe that quietly becomes part of your regular rotation without you even realizing it. Make it once, and you'll understand why it's worth keeping the ingredients on hand.
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. This ensures excess moisture doesn't make the final dish watery.
- → How should I store leftovers?
Store slices in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat individual portions in the microwave or oven until warmed through.
- → What can I substitute for cottage cheese?
Ricotta cheese works well as a substitute, though it will yield a slightly creamier texture. For a dairy-free option, try a plant-based cottage cheese alternative, though the protein content may vary.
- → Is this suitable for freezing?
Absolutely. This bake freezes beautifully—slice before freezing for easy portioning. Thaw overnight in the refrigerator and reheat at 350°F until warmed through, about 15–20 minutes.
- → Can I add extra vegetables?
Yes, sautéed mushrooms, bell peppers, or diced zucchini work well. Just be sure to cook and drain them thoroughly first to avoid excess moisture in the finished dish.