High Protein Spinach Artichoke Bake (Print Version)

A creamy, protein-rich casserole featuring cottage cheese, feta, spinach, and artichokes. Low-carb and 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

# Directions:

01 - Preheat oven to 350°F. Grease a 9x9-inch baking dish with cooking spray or butter.
02 - In a large mixing bowl, add cottage cheese, eggs, thawed spinach, artichoke hearts, feta cheese, Parmesan cheese, and minced garlic.
03 - Season with salt and freshly ground black pepper to taste. Stir vigorously until all ingredients are evenly distributed.
04 - Pour the combined mixture into the prepared baking dish, spreading evenly across the bottom.
05 - Bake for 30 to 35 minutes, or until the top is golden brown and the center is firm when tested with a knife.
06 - Remove from oven and allow to cool for 2 to 3 minutes before slicing and serving.

# Expert Tips:

01 -
  • It sneaks a ton of protein into one dish without feeling heavy or dry.
  • You can prep it Sunday and eat it all week without getting bored.
  • The creamy, salty bite of feta makes it taste way more indulgent than it actually is.
02 -
  • Drain your cottage cheese and squeeze your spinach dry, or the bake will be watery and won't set properly.
  • Don't skip the resting time after baking, it needs a few minutes to firm up or it'll fall apart when you cut it.
03 -
  • Press the spinach in a clean kitchen towel and twist hard, you'd be surprised how much water comes out.
  • Let the bake cool completely before cutting if you're meal prepping, it slices much cleaner and holds its shape better.
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