High Protein Spinach Artichoke Bake (Printable Version)

Protein-packed casserole with cottage cheese, feta, spinach, and artichoke hearts. Low-carb and meal-prep friendly.

# Ingredient List:

→ 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

# Step-by-Step Instructions:

01 - Preheat oven to 350°F. Grease a 9x9 inch baking dish with cooking spray or butter.
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 combined.
04 - Pour the mixture into the prepared baking dish, spreading evenly with a spatula.
05 - Bake for 30-35 minutes, or until the top is golden brown and the center is set when tested with a knife.
06 - Remove from oven and allow to cool for a few minutes before slicing and serving.

# Expert Advice:

01 -
  • It uses ingredients you probably already have stashed in the back of your fridge and freezer.
  • The texture is somewhere between a quiche and a warm dip, and it reheats beautifully all week long.
02 -
  • If you skip draining the cottage cheese and spinach, you'll end up with a puddle instead of a firm bake.
  • The dish sets as it cools, so don't panic if it looks a little wobbly right out of the oven.
03 -
  • Press the spinach in a clean kitchen towel and twist it like you're wringing out a wet rag, you'll be shocked how much water comes out.
  • Let the bake rest before slicing, it firms up as it cools and you'll get clean, beautiful squares instead of a crumbly mess.
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