High Protein Spinach Artichoke

I pulled this bake out of the oven on a rainy Tuesday when I had no energy left for chopping or sautéing anything complicated. The kitchen smelled like garlic and melted cheese, and I realized I'd stumbled onto something that didn't feel like diet food at all. It was creamy, filling, and ridiculously easy to slice into portions for the rest of the week. My neighbor asked for the recipe after I brought her a square, and she's made it three times since. Sometimes the best discoveries happen when you're too tired to overthink.

The first time I served this at a potluck, someone asked if it was a fancy frittata. I didn't correct them because honestly, it does look impressive when you cut into those golden, cheesy layers. My friend who swore she hated cottage cheese went back for seconds and admitted she couldn't even taste it as cottage cheese. It's become my go-to when I want something that feels special but doesn't require me to stand over the stove. I've made it for brunches, dinners, and even packed it cold in lunchboxes.

Ingredients

• Cottage cheese: The protein MVP here, make sure you drain off any watery liquid or your bake will be soupy instead of firm and sliceable.
• Feta cheese: Adds a salty, tangy punch that keeps this from tasting bland, crumble it yourself from a block for the best texture.
• Parmesan cheese: Just a quarter cup gives you that nutty, umami depth and helps the top get beautifully golden.
• Eggs: They bind everything together and boost the protein even more, don't skip the whisking step or you'll get uneven pockets.
• Frozen spinach: Thaw it completely and squeeze it dry in a clean towel, or you'll end up with a watery mess at the bottom of your dish.
• Artichoke hearts: Use the jarred or canned kind, chop them into bite-sized pieces so every forkful has a little tang and texture.
• Garlic: Two cloves minced fine will perfume the whole bake without overpowering the delicate cheese flavors.
• Salt and black pepper: Taste your mixture before baking since feta is already salty, you want balanced seasoning not a salt bomb.

Instructions

Prep your oven and dish:

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

Mix everything together:

In a big bowl, combine the drained cottage cheese, eggs, spinach, chopped artichokes, feta, Parmesan, and garlic. Season with salt and pepper, then stir until it's all evenly mixed and creamy.

Pour and spread:

Scrape the mixture into your prepared dish and use a spatula to spread it out evenly. You want a uniform thickness so it bakes at the same rate all over.

Bake until golden:

Slide it into the oven for 30 to 35 minutes, until the top turns golden and the center doesn't jiggle when you gently shake the pan. The edges will pull away slightly and smell amazing.

Cool and slice:

Let it rest for a few minutes after pulling it out, this helps it set up so your slices stay neat. Cut into six squares and serve warm or at room temperature.

Save

I remember packing a cold slice of this in my lunch one day and eating it straight from the container at my desk. My coworker leaned over and said it smelled like a Greek restaurant, and suddenly three people wanted to know what I was eating. It's one of those rare dishes that tastes just as good cold as it does hot, which makes it perfect for the days when reheating isn't an option. I've started doubling the recipe and freezing half in individual portions, and it's saved me more times than I can count.

How to Store and Reheat

Once it's completely cooled, I slice the whole thing into portions and stack them in an airtight container with parchment paper between the layers. They keep in the fridge for up to four days, and I've reheated them in the microwave for about a minute or in a 300°F oven for ten minutes. If you're freezing them, wrap each slice individually in plastic wrap, then put them all in a freezer bag. Thaw overnight in the fridge and reheat gently, they taste just as creamy as the day you baked them.

Swaps and Variations

If you can't find frozen spinach or just prefer fresh, sauté about six cups of fresh baby spinach in a hot pan until it wilts down, then drain and chop it. I've also swapped the artichokes for sun-dried tomatoes when I had a jar open in the fridge, and it was delicious. You can add a handful of fresh dill or basil to the mixture for a brighter flavor, or toss in some red pepper flakes if you like a little heat. One friend stirs in cooked diced chicken to make it even heartier, and another tops it with a sprinkle of mozzarella in the last five minutes of baking.

Serving Suggestions

This bake is sturdy enough to be the main event, but it also works beautifully alongside a simple green salad or roasted vegetables. I've served it for brunch with a side of fresh fruit and everyone thought it was a fancy crustless quiche. It's also great cut into smaller squares and served as an appetizer at parties, especially if you stick toothpicks in them. Here are a few of my favorite pairings that make it feel like a complete meal.

• A crisp arugula salad with lemon vinaigrette and shaved Parmesan.
• Roasted cherry tomatoes tossed with olive oil, garlic, and a sprinkle of sea salt.
• A slice of crusty whole grain bread if you're not strictly low-carb and want something to soak up the creamy bits.

Save

This High Protein Spinach Artichoke Bake has become one of those recipes I make without even thinking about it anymore, and it never disappoints. I hope it becomes a staple in your kitchen too, especially on the nights when you need something nourishing that doesn't require much from you.

Recipe FAQs

→ 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. This ensures you remove excess moisture that could make the bake watery.

→ How do I prevent the bake from becoming too watery?

Drain your cottage cheese well and squeeze thawed frozen spinach completely before mixing. These steps remove excess liquid that could affect the final texture and baking time.

→ Can I make this ahead of time?

Absolutely. This bake stores beautifully in the refrigerator for up to 4 days in an airtight container. You can also freeze individual slices for up to 2 months and reheat as needed.

→ What can I serve with this bake?

It's satisfying on its own as a low-carb main dish. For a more substantial meal, pair with a simple green salad, roasted vegetables, or whole grain bread if not strictly following low-carb guidelines.

→ Can I add other vegetables or proteins?

Feel free to experiment. Diced bell peppers, mushrooms, or cooked chicken would work well. Just keep in mind that adding more vegetables may increase moisture, so adjust accordingly.