Save to Pinterest I was scraping the bottom of my fridge one weeknight when I spotted a tub of cottage cheese I'd forgotten about, a jar of artichokes, and some wilted spinach. I cracked a few eggs into the mix, tossed in whatever cheese I had, and slid it into the oven without much hope. When I pulled it out golden and bubbling, I couldn't believe how good it smelled. That scrappy dinner became my go-to high-protein bake.
The first time I brought this to a potluck, someone asked if it was a fancy frittata. I just laughed and said it was leftovers with ambition. Everyone went back for seconds anyway. Now I make it whenever I need something impressive but easy, the kind of dish that looks like you tried hard but really didn't.
Ingredients
- Cottage cheese: Use full-fat for the creamiest texture, and drain off any watery whey pooling on top or the bake will turn soggy.
- Feta cheese: Crumbled feta adds a sharp, briny punch that balances the mildness of cottage cheese beautifully.
- Parmesan cheese: A little grated Parmesan on top creates that golden, crispy crust everyone fights over.
- Eggs: They bind everything together and boost the protein even higher without adding carbs.
- Frozen chopped spinach: Thaw it completely and squeeze it bone-dry in a towel, or you'll end up with a watery mess.
- Artichoke hearts: Canned or jarred both work, just make sure to drain them well and chop into bite-sized pieces.
- Garlic: Fresh minced garlic gives a warm, savory backbone that makes the whole dish smell incredible.
- Salt and black pepper: Taste as you go, the feta and Parmesan are salty, so you might need less than you think.
Instructions
- Prep your dish:
- Preheat the oven to 350°F and grease a 9x9-inch baking dish with butter or oil. This keeps the edges from sticking and makes cleanup so much easier.
- Mix it all together:
- In a large bowl, combine cottage cheese, eggs, spinach, artichokes, feta, Parmesan, and garlic, then season with salt and pepper. Stir until everything is evenly distributed and creamy.
- Pour and spread:
- Scrape the mixture into your prepared dish and smooth the top with a spatula. It doesn't have to be perfect, it'll puff up and even out as it bakes.
- Bake until golden:
- Slide it into the oven for 30 to 35 minutes, until the center is set and the top turns golden brown. The edges should pull away slightly from the sides of the dish.
- Cool and serve:
- Let it rest for a few minutes before slicing into squares. Serve warm or at room temperature, it's good either way.
Save to Pinterest One morning I reheated a slice for breakfast and realized it tasted even better the next day. The flavors had melded overnight, and the texture was firmer and easier to slice. Now I make it on purpose for meal prep, and it's become my favorite thing to grab cold from the fridge between meetings.
Make It Your Own
If you want to swap fresh spinach, sauté about six cups until wilted, then drain and chop it before adding. You can also stir in sun-dried tomatoes, olives, or a handful of fresh basil for a Mediterranean twist. A pinch of red pepper flakes gives it a gentle kick that wakes up the whole dish.
Storing and Reheating
Once cooled, slice it into portions and store in an airtight container in the fridge for up to four days. It reheats beautifully in the microwave or a low oven, and you can even eat it cold straight from the container. For longer storage, wrap individual slices in foil and freeze for up to two months.
Serving Suggestions
This bake is rich and satisfying on its own, but I love pairing it with a simple arugula salad dressed in lemon and olive oil. It also works as a side dish alongside grilled chicken or roasted vegetables. Sometimes I top a warm slice with a dollop of sour cream or a drizzle of hot sauce for extra flavor.
- Serve with a crisp green salad and a tangy vinaigrette to balance the creamy richness.
- Pair with roasted cherry tomatoes or bell peppers for a colorful, low-carb plate.
- Top with fresh herbs like dill, parsley, or chives right before serving for a bright finish.
Save to Pinterest This dish proves that you don't need a lot of ingredients or fancy techniques to make something truly satisfying. Keep it in your back pocket for busy weeks, lazy dinners, or whenever you need protein without the fuss.
Recipe FAQs
- → Can I use fresh spinach instead of frozen?
Absolutely. Sauté 6 cups of fresh spinach until wilted, then drain thoroughly and chop before adding to the mixture. The key is removing excess moisture to prevent a watery texture.
- → How do I store leftovers?
Store slices in an airtight container in the refrigerator for up to 4 days. The flavors actually develop more depth after a day. For longer storage, freeze individual portions for up to 2 months.
- → What can I serve with this bake?
Pair with a crisp green salad dressed with lemon vinaigrette, roasted vegetables like zucchini or bell peppers, or enjoy alone as a complete protein-rich meal. It also works well alongside grilled chicken or fish.
- → Can I make this dairy-free?
While challenging, you could experiment with dairy-free cheese alternatives and a plant-based egg substitute. However, the high protein content and creamy texture rely heavily on the cottage cheese and eggs.
- → Why does my cottage cheese need to be drained?
Excess liquid from cottage cheese can make the final dish watery rather than set. Draining ensures the proteins bind properly and the casserole holds its shape when sliced.