High Protein Spinach Artichoke

Creamy cottage cheese and feta blend with spinach and artichokes in this protein-rich, low-carb casserole. Ready in 45 minutes.

# What You'll Need:

01 - 2 cups cottage cheese, drained of excess liquid

02 - 3/4 cup crumbled feta cheese

03 - 1/4 cup grated Parmesan cheese

04 - 3 large eggs

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

08 - Salt to taste

09 - Freshly ground black pepper to taste

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, thawed spinach, artichoke hearts, feta cheese, Parmesan cheese, and minced garlic.

03 - Season with salt and freshly ground black pepper to taste. Stir until well combined and evenly distributed.

04 - Pour the mixture into the prepared baking dish, spreading evenly with a spatula.

05 - Bake for 30 to 35 minutes, or until the top is golden brown and the center is firmly set.

06 - Remove from oven and allow to cool for 5 minutes before slicing and serving.

01 -

It feels indulgent but secretly packs 16 grams of protein per slice without trying too hard.
You can prep it in under 10 minutes using ingredients you probably already have hiding in your fridge.
It reheats beautifully all week long, so your future self will actually thank you.

02 -

If you skip squeezing the spinach dry, the bake will release water as it cooks and turn runny instead of sliceable.
Draining your cottage cheese for even five minutes in a fine mesh strainer makes a noticeable difference in texture.

03 -

Let the bake rest for at least five minutes after baking so it sets up and slices cleanly instead of falling apart.
Use full-fat cottage cheese and feta for the richest flavor and creamiest texture, it's worth it.