High Protein Spinach Artichoke Bake

My neighbor handed me a Tupperware full of this bake one Wednesday evening when I was knee-deep in work deadlines and living off cereal. She said it reheated beautifully and kept her full for hours. I microwaved a square that night and it tasted like someone actually cared, warm and creamy with pockets of tangy feta and tender spinach. That week I asked for the recipe, and now I make it every Sunday to get through the chaos.

I brought this to a potluck once and watched three people go back for seconds before admitting it was basically a fancy egg bake. One friend, a hardcore carnivore, admitted he didnt even miss the meat. Another asked if I used cream cheese, and when I said cottage cheese, she looked at me like I had just solved a riddle. That night I realized this dish didnt need to apologize for being healthy.

Ingredients

• Cottage cheese: The creamy base that holds everything together, make sure to drain off any watery liquid or your bake will turn soupy.
• Feta cheese: Adds sharp, salty pockets of flavor that balance the mild cottage cheese, crumble it yourself for the best texture.
• Parmesan cheese: A little goes a long way, it brings nutty depth and helps the top turn golden.
• Eggs: The glue that transforms this from a sad spinach dip into a sliceable, satisfying main dish.
• Frozen chopped spinach: Thaw it completely and squeeze it dry with your hands or a towel, or you will end up with a swamp.
• Artichoke hearts: Use jarred or canned, just drain them well and chop into bite sized pieces for even distribution.
• Garlic: Fresh minced garlic is key, it wakes up the whole dish and makes your kitchen smell like an Italian grandmother lives there.
• Salt and black pepper: Taste before you bake, cottage cheese and feta vary in saltiness, so adjust to your preference.

Instructions

Preheat and Prep:

Set your oven to 350°F and grease a 9x9 inch baking dish with butter or oil. This step matters because nobody wants to chisel baked egg off the edges later.

Mix It All Together:

In a large bowl, combine the drained cottage cheese, eggs, squeezed dry spinach, chopped artichokes, feta, Parmesan, and minced garlic. Stir it all until everything is evenly mixed and the eggs are fully incorporated.

Season to Taste:

Add salt and freshly ground black pepper, but go easy on the salt at first since the cheeses are already salty. Taste a tiny bit of the raw mixture if you are brave, or just trust your instincts.

Pour and Spread:

Dump the mixture into your greased baking dish and spread it out evenly with a spatula. It should look thick and creamy, not runny.

Bake Until Golden:

Slide it into the oven and bake for 30 to 35 minutes, until the top is golden brown and the center does not jiggle when you gently shake the dish. Let it cool for a few minutes before slicing so it holds together.

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One morning I reheated a slice for breakfast and ate it with hot sauce while standing at the counter. My partner walked in, tried a bite, and declared it better than any diner omelet. We started meal prepping it every week after that, cutting it into squares and stacking them in containers. It became our weekday safety net, the thing we reached for when everything else felt too hard.

Swapping Fresh Spinach

If you want to use fresh spinach instead of frozen, grab about six cups of loosely packed leaves and sauté them in a hot pan until they wilt down. Let them cool, then squeeze out every last drop of water with your hands or a clean towel. Fresh spinach tastes a little brighter, but frozen is honestly easier and works just as well.

Making It Your Own

This recipe is forgiving and loves improvisation. Toss in a pinch of red pepper flakes if you like heat, or stir in chopped fresh basil or dill at the end for a pop of color and flavor. Some people add sun dried tomatoes or swap the artichokes for roasted red peppers, and it still works beautifully every time.

Storing and Reheating

This bake is a meal prep champion. Once it cools, slice it into six squares and store them in an airtight container in the fridge for up to four days. You can also wrap individual portions in foil and freeze them for up to two months, then reheat straight from frozen in the oven or microwave.

• Reheat in the microwave for about 90 seconds, or until warmed through.
• For crispier edges, reheat in a 350°F oven for 10 to 15 minutes.
• Eat it cold straight from the fridge, it is surprisingly good that way too.

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This dish taught me that healthy food does not have to feel like punishment or taste like cardboard. It just has to be made with intention and a little bit of hunger.

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. Removing excess moisture is key to achieving the right texture.

→ How should I store leftovers?

Store slices in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 2 months. Reheat in the microwave or oven until warmed through.

→ What can I serve with this bake?

This pairs well with a simple green salad, roasted vegetables, or low-carb sides like cauliflower rice. It's substantial enough to stand alone as a complete meal thanks to the high protein content.

→ Can I make this dairy-free?

Substitutions would significantly alter the texture and flavor profile. For a dairy-free version, consider using a vegan cottage cheese alternative and nutritional yeast, though results will vary.

→ Why is my bake watery?

Excess moisture usually comes from under-drained cottage cheese or spinach. Thoroughly squeeze thawed frozen spinach and drain cottage cheese well before mixing to prevent a soggy result.