High Protein Spinach Artichoke Bake (Printable)

Creamy, savory casserole packed with protein from cottage cheese, feta, and eggs combined with spinach and artichokes.

# 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

# Directions:

01 - Preheat oven to 350°F. Grease a 9x9-inch baking dish and set aside.
02 - In a large mixing 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 all ingredients are well incorporated.
04 - Pour the 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 set.
06 - Remove from oven and allow to cool for a few minutes before slicing and serving.

# Helpful Tips:

01 -
  • It packs 16 grams of protein per serving without any protein powder or weird ingredients.
  • You can eat it hot, cold, or straight from the fridge at midnight without shame.
  • The creamy cottage cheese base tastes indulgent but keeps the carbs low and the calories honest.
  • It reheats like a dream, which means less cooking and more living during busy weeks.
02 -
  • If you skip squeezing the spinach dry, you will end up with a watery mess that never quite sets, learned that the hard way.
  • Draining the cottage cheese is not optional, pour off any liquid pooling on top or the texture will be off.
  • Let it rest for at least five minutes after baking, cutting into it too soon makes it fall apart.
03 -
  • Use full fat cottage cheese for the creamiest texture, low fat works but it is a little less rich.
  • Press the mixture down firmly into the baking dish before baking so it bakes evenly and slices cleanly.
  • Taste your feta before adding extra salt, some brands are much saltier than others.
  • Let the bake cool completely before slicing if you are meal prepping, it firms up and cuts into perfect squares.
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