High Protein Spinach Artichoke Bake (Printable)

Protein-packed spinach artichoke casserole with creamy cottage cheese and feta, ready in under an hour.

# 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

# How-To Steps:

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, eggs, spinach, artichoke hearts, feta cheese, Parmesan cheese, and minced garlic.
03 - Season the mixture with salt and freshly ground black pepper to taste. Stir until well combined.
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 let cool for a few minutes before slicing and serving.

# Expert Tips:

01 -
  • It sneaks serious protein into every bite without tasting like diet food.
  • You can prep it in under ten minutes using pantry staples and frozen veggies.
  • Leftovers taste even better the next day, which rarely happens with casseroles.
02 -
  • Drain your cottage cheese and squeeze your spinach bone dry, or you will end up with a watery mess instead of a firm bake.
  • Letting it rest after baking is not optional, cutting too soon turns neat squares into a sloppy pile.
03 -
  • Taste your feta before adding extra salt, some brands are much saltier than others.
  • Use full fat cottage cheese for the richest texture, low fat works but can turn grainy when baked.
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