High Protein Spinach Artichoke Bake

I threw this together on a Sunday night when I realized I had forgotten to plan dinner and the fridge was looking sparse. A tub of cottage cheese, some frozen spinach, and a jar of artichokes were all staring back at me, and I thought, why not just bake it all together? The result was so creamy and satisfying that it became my go-to whenever I need something quick, filling, and packed with protein. Now I make it on purpose, usually doubling the batch so I have lunches sorted for the week.

The first time I served this to friends, they couldn't believe it was mostly cottage cheese. One of them even asked if I had snuck cream cheese in there. I watched them go back for seconds, and that's when I knew this wasn't just a weeknight shortcut, it was actually something worth sharing. The golden, bubbly top and the way the feta gets all salty and tangy in the oven makes it feel like comfort food that happens to be healthy.

Ingredients

• Cottage cheese: The creamy base that holds everything together, make sure to drain off any excess liquid or your bake will turn out watery instead of custardy.
• Feta cheese: Adds a sharp, tangy punch that balances the mildness of the cottage cheese and brings a Mediterranean vibe to every bite.
• Parmesan cheese: A little bit goes a long way for that nutty, savory depth and helps the top brown beautifully.
• Eggs: They bind the whole dish and give it structure, turning what could be a dip into a sliceable, protein-packed casserole.
• Frozen chopped spinach: Convenient and reliable, just make sure you squeeze it bone-dry or it will water down the whole dish.
• Artichoke hearts: Jarred or canned both work, they add a tender, slightly tangy bite that pairs perfectly with the spinach.
• Garlic: Fresh minced garlic wakes up all the flavors and makes your kitchen smell amazing while it bakes.
• Salt and black pepper: Essential for bringing out the natural flavors, taste the mixture before baking and adjust to your liking.

Instructions

Preheat and Prep:

Set your oven to 350°F and grease a 9x9-inch baking dish with a little butter or nonstick spray. This step ensures nothing sticks and cleanup stays easy.

Mix the Base:

In a large bowl, combine the drained cottage cheese, eggs, spinach, chopped artichokes, feta, Parmesan, and minced garlic. Stir everything together until it looks uniform and creamy.

Season Well:

Add salt and freshly ground black pepper to taste, remembering that feta is already salty. Give it one last stir so the seasoning is evenly distributed.

Transfer and Spread:

Pour the mixture into your prepared baking dish and smooth the top with a spatula. An even layer helps it bake uniformly and brown nicely.

Bake Until Golden:

Slide it into the oven and bake for 30 to 35 minutes, until the top is golden and the center no longer jiggles when you shake the pan gently. Let it cool for a few minutes before slicing so it sets up properly.

Save

One evening I packed a slice of this for a potluck at work, and by lunchtime three people had asked for the recipe. It was such a quiet win, no fancy presentation, just a humble square of baked goodness that happened to taste like something you'd order at brunch. That's when I realized simple food, done well, is often the most memorable.

How to Store and Reheat

This bake keeps beautifully in the fridge for up to four days, just slice it into portions and stack them in an airtight container with parchment between the layers. I reheat individual slices in the microwave for about a minute, or pop them back in a 350°F oven for ten minutes if I want the edges to crisp up again. For longer storage, wrap slices tightly in plastic wrap and freeze them for up to two months, then thaw overnight in the fridge before reheating.

Ways to Customize

If you want to add more veggies, diced bell peppers, sautéed mushrooms, or sun-dried tomatoes all work wonderfully folded into the base. For a little heat, a pinch of red pepper flakes or a diced jalapeño will give it a kick without overpowering the creamy texture. Fresh herbs like dill, basil, or parsley stirred in at the end add brightness and make it taste even more homemade.

Serving Suggestions

I love serving this warm with a simple side salad dressed in lemon vinaigrette, the acidity cuts through the richness perfectly. It also pairs well with roasted cherry tomatoes or a few slices of crusty bread if you're not keeping it low-carb. Leftovers make an excellent breakfast too, warmed up and topped with a runny fried egg.

• Serve alongside a crisp green salad with a tangy dressing.
• Pair with roasted vegetables like zucchini, bell peppers, or cherry tomatoes.
• Top a reheated slice with a fried or poached egg for a protein-packed breakfast.

Save

This dish has earned a permanent spot in my weekly rotation, not because it's fancy, but because it delivers every single time. I hope it becomes one of those reliable favorites in your kitchen too.

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.

→ How do I prevent the bake from being watery?

Ensure the cottage cheese is well-drained and squeeze the spinach completely dry after thawing to remove excess moisture.

→ How long can I store leftovers?

Store slices in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months for longer storage.

→ What can I add for extra flavor?

Try adding a pinch of red pepper flakes for heat, or incorporate chopped fresh herbs like basil, dill, or parsley for brightness.

→ Can I use different cheeses?

Yes, you can substitute feta with goat cheese or ricotta, and use different hard cheeses in place of Parmesan while maintaining similar proportions.

→ How do I know when it's fully cooked?

The bake is done when the top is golden brown and the center is set - it should not jiggle when gently shaken.