High Protein Spinach Artichoke

I was staring into my fridge on a Sunday night, noticing the tub of cottage cheese I'd bought with good intentions and the jar of artichoke hearts left over from a pizza experiment. My meal prep motivation was low, but my need for something filling and fast was high. I threw them together with some spinach and eggs, slid the dish into the oven, and forgot about it until the smell of bubbling cheese pulled me back to the kitchen. What came out was golden, creamy, and somehow exactly what I needed.

The first time I brought this to a potluck, someone asked if it was a fancy crustless quiche. I didn't correct them. It sat next to pasta salads and casseroles, but by the end of the night, my dish was empty and two people had texted me for the recipe. I realized then that simple food, done right, doesn't need to apologize for being easy.

Ingredients

• Cottage cheese: The base of this bake, it brings creaminess and serious protein without heaviness. Drain off any watery liquid first or your bake will turn soupy.
• Feta cheese: This adds a salty, tangy bite that cuts through the richness and makes every forkful more interesting.
• Parmesan cheese: Just a quarter cup gives you that nutty, umami depth and helps the top turn golden and slightly crisp.
• Eggs: They bind everything together and puff up slightly as they bake, giving structure without feeling heavy.
• Frozen chopped spinach: Thaw it completely and squeeze it dry in a towel, or you'll end up with a watery mess instead of a firm bake.
• Artichoke hearts: Canned or jarred both work. Chop them into bite-sized pieces so they distribute evenly and add little bursts of tender flavor.
• Garlic: Two cloves minced fine will perfume the whole dish without overpowering the delicate dairy and vegetable flavors.
• Salt and black pepper: Taste your mixture before baking since feta and Parmesan are already salty, then adjust as needed.

Instructions

Preheat and Prep:

Set your oven to 350°F and grease a 9x9 inch baking dish lightly with butter or oil. This prevents sticking and makes cleanup much easier later.

Combine the Base:

In a large bowl, mix together the cottage cheese, eggs, spinach, artichokes, feta, Parmesan, and garlic until everything is evenly distributed. The mixture will look lumpy and thick, and that's exactly right.

Season Thoughtfully:

Add salt and pepper to taste, keeping in mind the cheeses are already salty. Stir well and taste a tiny bit if you're comfortable doing so with raw egg.

Transfer and Spread:

Pour the mixture into your prepared dish and use a spatula to spread it out evenly into the corners. A level surface helps it bake uniformly.

Bake Until Golden:

Slide the dish into the oven and bake for 30 to 35 minutes, until the top is golden brown and the center no longer jiggles when you gently shake the pan. Let it rest for a few minutes before slicing so it firms up and cuts cleanly.

Save

One Thursday evening, I reheated a square of this at my desk between meetings and realized it tasted better than it had fresh. The flavors had settled into each other overnight, the feta had mellowed, and the artichokes had soaked up all the creamy, garlicky goodness. It became my weekly anchor meal after that.

Storing and Reheating

This bake keeps beautifully in the fridge for up to four days in an airtight container. I like to slice it into six portions right after it cools, then stack them with parchment between each piece. Reheat individual slices in the microwave for about a minute, or warm them in a low oven if you want to crisp up the edges again. You can also freeze portions for up to two months and thaw them overnight in the fridge before reheating.

Swaps and Variations

If you want to use fresh spinach instead of frozen, sauté about six cups in a hot pan until wilted, then let it cool and squeeze out every bit of moisture you can. You can swap the artichokes for roasted red peppers, sun-dried tomatoes, or even sautéed mushrooms if that's what you have. A pinch of red pepper flakes or a handful of fresh dill or basil stirred in at the end can completely change the flavor profile without adding any extra work.

Serving Suggestions

I usually eat this on its own for lunch, but it also works beautifully alongside a simple green salad with lemon vinaigrette or roasted vegetables. It's hearty enough to be the main event at breakfast or brunch, especially if you serve it with a slice of toasted sourdough. Sometimes I'll top a warm slice with a dollop of Greek yogurt or a drizzle of hot sauce, depending on my mood.

• Pair it with a crisp arugula salad dressed in olive oil and lemon.
• Serve it warm for brunch with fresh fruit on the side.
• Pack it cold in a lunchbox with crackers and cherry tomatoes.

Save

This bake has become my go-to answer when I need something nourishing that doesn't ask much of me. It's proof that a handful of humble ingredients can turn into something you'll look forward to all week.

Recipe FAQs

→ Can I make this bake ahead of time?

Yes, this dish is excellent for meal prep. Store slices in an airtight container in the refrigerator for up to 4 days, or freeze individual portions for up to 2 months. Reheat in the microwave or oven until warmed through.

→ Can I substitute fresh spinach instead of frozen?

Absolutely. Sauté 6 cups of fresh spinach until wilted, then drain thoroughly and chop before adding to the mixture. Make sure to remove as much moisture as possible to prevent a watery final dish.

→ Why do I need to drain the cottage cheese?

Draining excess liquid from cottage cheese prevents the bake from becoming too wet or soggy. Simply place it in a fine-mesh strainer for a few minutes before mixing, or squeeze gently with your hands.

→ Can I add other vegetables or ingredients?

Yes, this versatile dish works well with additions like diced bell peppers, mushrooms, or chopped fresh herbs. A pinch of red pepper flakes adds subtle heat, while sun-dried tomatoes can introduce extra depth of flavor.

→ What can I serve with this spinach artichoke bake?

This pairs beautifully with a simple green salad with vinaigrette, roasted cauliflower, or steamed broccoli. For a heartier meal, serve alongside grilled chicken or fish. It's also satisfying on its own as a protein-rich main dish.