High Protein Spinach Artichoke Bake (Printable Page)

Creamy, savory bake packed with protein from cottage cheese, feta, and eggs. 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

# Steps:

01 - Preheat oven to 350°F. Grease a 9x9-inch baking dish with butter or cooking spray.
02 - In a large bowl, combine cottage cheese, eggs, spinach, artichoke hearts, feta cheese, Parmesan cheese, and minced garlic.
03 - Season with salt and freshly ground black pepper to taste. Stir until well combined.
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 set.
06 - Remove from oven and let cool for a few minutes before slicing and serving.

# Expert Advice:

01 -
  • It's ridiculously easy to throw together and doesn't dirty a million dishes in the process.
  • You get a serious protein boost without relying on chicken or ground meat for once.
  • Leftovers reheat like a dream and actually taste better the next day when the flavors settle in.
  • It works for breakfast, lunch, or dinner, so you're covered no matter when hunger strikes.
02 -
  • If you skip draining the cottage cheese and squeezing the spinach dry, you'll end up with a watery puddle instead of a firm, sliceable bake.
  • Don't open the oven door constantly to check on it, just let it do its thing or the temperature will drop and it won't set properly.
  • Letting it rest for five minutes after baking makes all the difference when you go to cut clean squares instead of a crumbly heap.
03 -
  • Use full-fat cottage cheese if you want it extra creamy, low-fat works too but the texture won't be quite as rich.
  • Press the spinach and artichokes between layers of paper towels to get out every last bit of moisture, it makes a huge difference in the final texture.
  • If you're meal prepping, line your baking dish with parchment paper so you can lift the whole thing out in one piece and slice it on a cutting board without scraping your pan.
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