Save to Pinterest I pulled this dish together on a Tuesday night when my fridge was down to odds and ends and I had no desire to run to the store. A tub of cottage cheese, some feta about to expire, and a bag of frozen spinach became this creamy, golden bake that tasted like I'd planned it all week. My partner walked in halfway through and said it smelled like our favorite dip, but better. It's now the thing I make when I want comfort without the carb crash.
The first time I served this to friends, I called it a casserole and got skeptical looks. But after one bite, someone asked if I'd been secretly taking cooking classes. I hadn't, I'd just learned that cottage cheese and eggs create this airy, custardy base that holds everything together without feeling heavy. Now it's my go-to when I want to look like I tried harder than I did.
Ingredients
- Cottage cheese: This is your creamy base, make sure to drain off any watery liquid pooling on top or your bake will turn soupy instead of set.
- Feta cheese: Adds a salty, tangy punch that keeps each bite interesting, and it gets little golden edges when it bakes.
- Parmesan cheese: Just a quarter cup gives you that nutty, umami depth and helps the top brown beautifully.
- Eggs: They bind everything into a firm, sliceable texture, think frittata but richer.
- Frozen spinach: Thaw it completely and squeeze it dry with your hands over the sink, or you'll end up with a watery mess.
- Artichoke hearts: Jarred or canned both work, just drain them well and chop into bite-sized pieces so they distribute evenly.
- Garlic: Fresh minced garlic is worth the 30 seconds it takes, it blooms into the cheese and makes the whole dish smell like a restaurant.
- Salt and black pepper: Taste your mixture before baking, the cheeses are salty but you might need a pinch more to balance the eggs and veggies.
Instructions
- Preheat and Prep:
- Set your oven to 350°F and grease a 9x9 inch baking dish with a little butter or oil. This prevents sticking and makes cleanup so much easier.
- Combine the Base:
- In a large bowl, mix together the cottage cheese, eggs, spinach, artichokes, feta, Parmesan, and garlic until everything is evenly distributed. It'll look a little lumpy and that's exactly right.
- Season to Taste:
- Add salt and pepper, then taste a tiny bit of the raw mixture (it's safe, just eggs and cheese). Adjust seasoning now because you can't fix it once it's baked.
- Transfer and Spread:
- Pour the mixture into your prepared dish and use a spatula to smooth the top so it bakes evenly. Don't worry about making it perfect, rustic looks delicious here.
- Bake Until Golden:
- Slide it into the oven and bake for 30 to 35 minutes, until the edges pull away slightly and the center doesn't jiggle when you shake the pan. The top should have golden brown spots.
- Cool and Slice:
- Let it sit for five minutes before cutting into squares. This helps it firm up and makes slicing clean instead of messy.
Save to Pinterest I started making this on Sundays and portioning it into containers for the week. On Thursday mornings when I'm rushing, I pop a cold slice in the microwave for 60 seconds and eat it with hot sauce while checking my email. It's become less about the recipe and more about giving myself one less decision to make when I'm tired.
Serving Suggestions
This bake is rich enough to stand alone, but I love it with a simple side salad dressed in lemon and olive oil. Sometimes I'll add a dollop of sour cream or a drizzle of pesto on top. For brunch, serve it with roasted cherry tomatoes and toast for anyone who wants the carbs.
Storage and Reheating
Cut it into six squares and store them in airtight containers in the fridge for up to four days. Reheat in the microwave for about a minute, or warm in a 300°F oven if you want to keep the edges crisp. It also freezes beautifully, wrap individual slices in foil and freeze for up to two months, then thaw overnight in the fridge.
Customization Ideas
I've made this with fresh spinach (just sauté it first and squeeze out all the water), added sun-dried tomatoes for a tangy twist, and stirred in red pepper flakes when I wanted a little heat. You can swap the artichokes for roasted red peppers or mushrooms, and fresh basil or dill folded in at the end makes it taste brighter.
- Use fresh herbs like basil, dill, or parsley for a pop of color and flavor.
- Add a handful of chopped sun-dried tomatoes or roasted red peppers for sweetness.
- Top with extra Parmesan or a sprinkle of everything bagel seasoning before baking.
Save to Pinterest This recipe taught me that high protein doesn't have to mean boring or bland. It just means being a little smarter about what goes in the pan.
Recipe Questions & Answers
- → 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?
Make sure to drain the cottage cheese of excess liquid and squeeze the spinach completely dry after thawing.
- → How long can I store this casserole?
Store slices in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
- → Can I customize the flavors?
Absolutely! Add red pepper flakes for heat, or incorporate fresh herbs like basil, dill, or parsley for extra flavor.
- → What can I serve with this bake?
Pair it with a fresh green salad, roasted vegetables, or crusty bread for a complete meal.
- → Is this suitable for meal prep?
Yes, this casserole is ideal for meal prep. Slice into portions and store for easy grab-and-go lunches or dinners throughout the week.