High Protein Spinach Artichoke Bake

I needed something I could bake on Sunday and eat all week without getting bored. This spinach artichoke bake showed up in my kitchen during a phase when I was tired of the same grilled chicken and needed protein that actually tasted like comfort food. The first time I pulled it from the oven, the edges were crispy and golden, the center wobbly but set, and I realized I'd stumbled onto something that felt indulgent but kept me full for hours. It's become my go-to when I want something warm, creamy, and satisfying without the carb crash. Now I keep cottage cheese and frozen spinach stocked just so I can throw this together whenever the craving hits.

I brought this to a potluck once, worried people would think it looked plain or boring. Within twenty minutes, the dish was empty and three people asked for the recipe. One friend admitted she thought it was going to be diet food and was shocked at how creamy and rich it tasted. That night I realized this bake doesn't need to apologize for being healthy. It just needs to show up warm, golden, and ready to surprise anyone who underestimates a casserole made with cottage cheese.

Ingredients

• Cottage cheese: The creamy base that delivers serious protein without feeling heavy, make sure to drain off any excess liquid so the bake sets properly and doesn't turn watery.
• Feta cheese: Adds a tangy, salty punch that balances the mild cottage cheese and gives the dish that savory depth you crave.
• Parmesan cheese: A small amount goes a long way, creating those crispy golden bits on top that make every bite feel a little fancy.
• Eggs: They bind everything together and give the bake structure, turning it into something sliceable and meal-prep friendly.
• Frozen chopped spinach: Thaw it completely and squeeze out every drop of water, or you'll end up with a soggy casserole instead of a firm, sliceable one.
• Artichoke hearts: Drain and chop them well so they distribute evenly, adding pockets of tender, slightly tangy bites throughout.
• Garlic: Fresh minced garlic wakes up the whole dish and makes your kitchen smell like you've been cooking all day.
• Salt and black pepper: Season generously, cottage cheese and spinach both need a little help to shine.

Instructions

Preheat and prep your dish:

Set your oven to 350°F and grease a 9x9 inch baking dish so nothing sticks. This step takes seconds but saves you from scraping later.

Mix the filling:

In a large bowl, combine the drained cottage cheese, eggs, squeezed-dry spinach, chopped artichokes, feta, Parmesan, and minced garlic until everything is evenly distributed. Season with salt and pepper, tasting as you go if you're brave enough to try raw egg mixtures, or just trust your instincts.

Pour and spread:

Transfer the mixture into your prepared dish and smooth the top with a spatula. An even layer means even cooking and no surprises when you slice it.

Bake until golden:

Slide it into the oven 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 holds its shape.

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One quiet Tuesday night, I reheated a slice of this after a long day and ate it straight from the container while standing at the counter. It wasn't fancy or Instagram-worthy, but it was exactly what I needed. That's when I realized the best recipes aren't always the ones you serve to guests, they're the ones that show up for you on the nights when you just need something warm, easy, and reliable.

Swapping Fresh for Frozen Spinach

If you want to use fresh spinach instead of frozen, grab about 6 cups of raw leaves and sauté them in a hot pan until they wilt down to almost nothing. Let them cool, then squeeze out every bit of liquid you can, fresh spinach holds even more water than frozen and will turn your bake into soup if you're not careful. I learned this the hard way after my first attempt left me with a green puddle instead of a sliceable casserole. Now I always wring it out in a clean kitchen towel until my hands hurt, and the results are worth the effort.

Meal Prep and Storage Tips

This bake was made for meal prep. I slice it into six even squares, let them cool completely, then stack them in a glass container with parchment between each piece so they don't stick. They last in the fridge for up to four days and reheat in the microwave in about a minute. If you want to freeze them, wrap each slice individually in plastic wrap, then toss them all in a freezer bag. They'll keep for two months, and you can pull out just one serving whenever you need it.

Flavor Boost Ideas

Sometimes I add a pinch of red pepper flakes to the mixture for a subtle kick that sneaks up on you. Fresh herbs like dill, basil, or parsley stirred in at the end add brightness and make it feel a little more special. If you want extra richness, a handful of shredded mozzarella on top during the last 10 minutes of baking creates a bubbly, golden crown.

• Try stirring in sun-dried tomatoes for a sweet, tangy contrast.
• A squeeze of lemon juice over the top before serving wakes up all the flavors.
• Serve it with a simple side salad or roasted vegetables to round out the meal.

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This bake has earned its spot in my weekly rotation because it never lets me down. Keep it simple, season it well, and you'll have a dish that feels like a warm hug in casserole form.

Recipe FAQs

→ Can I use fresh spinach instead of frozen?

Yes, you can substitute fresh spinach by sautéing 6 cups until wilted, then draining thoroughly and chopping 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 individual portions for up to 2 months.

→ Why is draining cottage cheese important?

Removing excess liquid from cottage cheese prevents the bake from becoming watery and ensures the texture remains creamy and firm.

→ Can I add extra seasonings?

Absolutely—try adding red pepper flakes for heat or fresh herbs like basil, parsley, or dill to enhance the flavor profile.

→ What size baking dish works best?

A 9×9-inch (23×23 cm) baking dish provides the ideal depth and surface area for even cooking and proper setting.