High Protein Spinach Artichoke Bake

I threw this together on a Sunday night when I realized I had three open containers of cheese in the fridge and a bag of spinach about to go bad. What started as a desperation dinner turned into something I now make every single week. The texture is somewhere between a crustless quiche and a savory custard, and it reheats so well that I've eaten it cold straight from the fridge more times than I care to admit. It's one of those rare dishes that tastes indulgent but is actually just vegetables, cheese, and eggs doing their best work together.

The first time I brought this to a potluck, someone asked if it was a fancy frittata from a brunch spot. I didn't have the heart to tell them I'd made it in ten minutes while still in my pajamas. My friend who lifts weights now asks me to make it every time she visits because it fits her macros perfectly. It's become my go-to for anyone who says they don't like healthy food, because honestly, it just tastes like really good baked cheese dip that happens to have protein.

Ingredients

• Cottage cheese: This is the creamy base that holds everything together and packs in the protein, so make sure you drain any watery liquid off the top or your bake will be soupy.
• Feta cheese: It adds a salty, tangy punch that keeps this from tasting bland, and I've learned that the block feta you crumble yourself has way more flavor than the pre-crumbled stuff.
• Parmesan cheese: Just a quarter cup gives you that nutty, savory depth and helps the top get golden and slightly crispy in the oven.
• Eggs: They bind everything into a cohesive, sliceable bake instead of a messy pile of vegetables and cheese.
• Frozen chopped spinach: Thaw it completely and squeeze it in a clean kitchen towel until your hands hurt, because excess water is the enemy of a firm, sliceable texture.
• Artichoke hearts: They bring a mild, slightly sweet flavor and a meaty texture that makes this feel more substantial than just a spinach bake.
• Garlic: Two cloves minced fine will perfume the whole dish without overpowering the delicate cheese and vegetable flavors.
• Salt and black pepper: Taste your mixture before baking because feta can be salty, and you might need less than you think.

Instructions

Prep your dish:

Preheat your oven to 350°F and grease a 9x9-inch baking dish with a little butter or oil so nothing sticks when you go to slice it later. I like to use the wrapper from a stick of butter to grease the pan because it's quick and uses something I'd throw away anyway.

Mix everything:

In a large bowl, combine the drained cottage cheese, eggs, squeezed-dry spinach, chopped artichoke hearts, crumbled feta, Parmesan, and minced garlic, then season with salt and pepper and stir until it's all evenly mixed. The mixture will look a little lumpy and rustic, and that's exactly what you want.

Bake until golden:

Pour the mixture into your prepared dish, spread it out evenly with a spatula, and bake for 30 to 35 minutes until the top is golden brown and the center doesn't jiggle when you gently shake the pan. Let it cool for a few minutes before slicing so it firms up and doesn't fall apart on your spatula.

Save

I remember the morning I reheated a slice of this for breakfast and realized it tasted even better the next day. The flavors had melded together overnight, and the edges had gotten slightly crispy in the fridge. Now I intentionally make it ahead and look forward to having it ready to grab all week. It's one of those dishes that makes you feel like you have your life together, even when you definitely don't.

Storing and Reheating

This bake keeps beautifully in the fridge for up to four days, and I've found that storing individual slices in glass containers makes grabbing lunch almost too easy. You can reheat it in the microwave for about a minute, or pop it in a 350°F oven for ten minutes if you want the edges to crisp back up. I've also frozen individual portions wrapped in foil and then tucked into a freezer bag, and they thaw overnight in the fridge and reheat just as well as fresh.

Flavor Variations

I've made this with fresh herbs like dill and basil stirred in at the end, and it makes the whole thing taste brighter and almost spring-like. A pinch of red pepper flakes gives it a gentle kick that wakes up your taste buds without making it spicy. You could also swap the artichokes for sun-dried tomatoes or roasted red peppers if that's what you have on hand, and it'll still turn out delicious.

Serving Suggestions

I usually serve this with a simple green salad dressed in lemon and olive oil, or alongside roasted cherry tomatoes that burst and get jammy in the oven. It's hearty enough to be a main dish on its own, but it also works as a side for grilled chicken or fish if you're feeding people with bigger appetites. Sometimes I'll top a slice with a dollop of sour cream or a drizzle of hot sauce, depending on my mood.

• Pair it with a crisp white wine or sparkling water with lemon if you're feeling fancy.
• Pack it in a lunchbox with some cherry tomatoes and cucumber slices for an easy, balanced meal.
• Serve it warm for dinner or let it come to room temperature for a picnic or potluck.

Save

This has become my answer to the question of what to eat when I want something satisfying but don't want to feel heavy afterward. I hope it becomes one of those recipes you keep coming back to, the kind that feels like a small win every time you pull it out of the oven.

Recipe Q&A

→ 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 should I store leftovers?

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

→ Why drain the cottage cheese?

Removing excess liquid from cottage cheese prevents the bake from becoming watery and ensures proper texture.

→ Can I add other vegetables?

Yes, you can incorporate sautéed mushrooms, bell peppers, or sun-dried tomatoes for additional flavor variations.

→ What can I serve with this bake?

Pair with a simple green salad, roasted vegetables, or whole grain bread for a complete meal.