High Protein Spinach Artichoke Bake (Print Version)

A protein-packed, low-carb casserole featuring cottage cheese, feta, and spinach artichoke flavors. Ready in 45 minutes.

# What You'll Need:

→ 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

# How to Make It:

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, feta cheese, Parmesan cheese, and minced garlic.
03 - Add thawed spinach and chopped artichoke hearts to the bowl. Season with salt and freshly ground black pepper to taste.
04 - Stir all ingredients thoroughly until well combined with no streaks of unmixed cottage cheese.
05 - Pour the mixture into the prepared baking dish and spread evenly across the bottom.
06 - Bake for 30 to 35 minutes, or until the top is golden brown and the center is firm when gently pressed.
07 - Remove from oven and allow to cool for 5 minutes before slicing and serving.

# Expert Tips:

01 -
  • It gives you that creamy, cheesy comfort without any of the carb heaviness you get from pasta bakes.
  • You can eat it warm for dinner, cold for breakfast, or straight out of the container at midnight without any guilt.
  • It uses simple ingredients you probably already have, and the whole thing comes together in one bowl before it goes in the oven.
02 -
  • If you skip squeezing the spinach dry, you will end up with a watery, sad puddle instead of a firm, sliceable bake.
  • Draining the cottage cheese makes a huge difference in texture, so tip the container and spoon off any liquid sitting on top before you measure it out.
03 -
  • Use block feta and crumble it yourself for the best flavor and texture, because pre-crumbled feta often has anti-caking agents that make it dry.
  • Let the bake rest for at least five minutes after it comes out of the oven so it firms up and slices cleanly without falling apart on your spatula.
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