High Protein Spinach Artichoke Bake (Printable Version)

Creamy casserole with cottage cheese, feta, spinach, and artichoke hearts. High protein, low-carb, meal-prep friendly.

# 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

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Grease a 9x9-inch baking dish with butter or cooking spray.
02 - In a large mixing bowl, combine cottage cheese and eggs, whisking until smooth.
03 - Fold in thawed spinach, chopped artichoke hearts, feta cheese, Parmesan cheese, and minced garlic into the egg mixture.
04 - Season with salt and freshly ground black pepper to taste. Stir until all ingredients are evenly distributed.
05 - Pour the mixture into the prepared baking dish and spread evenly using a spatula.
06 - Bake for 30 to 35 minutes until the top is golden brown and the center is set.
07 - Remove from oven and allow to cool for 5 minutes before slicing and serving.

# Additional Tips::

01 -
  • It tastes indulgent but keeps you satisfied without the post-meal sluggishness.
  • Meal prep becomes effortless—slice it, store it, and you've got protein-packed lunches waiting.
  • The cottage cheese creates a creamy base without cream, making it feel lighter than it has any right to be.
02 -
  • Soggy spinach ruins everything—if you don't squeeze it dry after thawing, you're adding unwanted water that breaks the texture.
  • Don't skip draining the cottage cheese; it's the difference between a casserole and a scrambled soup situation.
03 -
  • If the top isn't browning after 30 minutes, crank the oven to 400°F for the last three to five minutes—it'll go golden without drying out.
  • Adding a pinch of red pepper flakes or fresh herbs like dill or basil right before serving gives it a restaurant-quality finish that takes zero extra effort.
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