High Protein Spinach Artichoke (Printable)

A creamy, protein-rich casserole featuring spinach, artichokes, cottage cheese, and feta. Ready in under an hour.

# 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. Mix until evenly distributed.
03 - Add thawed spinach and drained artichoke hearts to the cheese mixture. Fold until fully incorporated.
04 - Season with salt and freshly ground black pepper to taste. Stir until well combined.
05 - Pour the mixture into the prepared baking dish and spread evenly across the surface.
06 - Bake for 30 to 35 minutes until the top is golden brown and the center is set when tested with a knife.
07 - Remove from oven and allow to cool for several minutes before slicing and portioning.

# Expert Tips:

01 -
  • It tastes indulgent but packs 16 grams of protein per serving without any powder or fancy ingredients.
  • You can have it on the table in under an hour with almost no effort, and it reheats beautifully all week long.
  • The creamy cottage cheese base makes it feel like comfort food without the carb crash afterward.
02 -
  • If you skip squeezing the spinach dry, you'll end up with a watery layer at the bottom that never fully sets.
  • Draining your cottage cheese for even five minutes in a fine mesh strainer makes a huge difference in texture.
  • Don't overbake it or the eggs will get rubbery, pull it out as soon as the center is just set.
03 -
  • Use full-fat cottage cheese if you want the richest, creamiest texture, low-fat works but it's a little less luscious.
  • Let the bake sit for at least five minutes after baking, it firms up as it cools and slices much cleaner.
  • Taste your mixture before baking and adjust the salt, feta can vary wildly in saltiness depending on the brand.
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