High Protein Spinach Artichoke Bake

# What You 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

# Directions:

01 - Preheat oven to 350°F. Grease a 9x9-inch baking dish and set aside.

02 - In a large mixing bowl, combine cottage cheese, eggs, thawed spinach, drained artichoke hearts, feta cheese, Parmesan cheese, and minced garlic.

03 - Add salt and freshly ground black pepper to taste. Stir thoroughly until all ingredients are evenly distributed.

04 - Pour mixture into prepared baking dish, spreading evenly across the bottom.

05 - Bake for 30 to 35 minutes until top is golden brown and center is set.

06 - Remove from oven and allow to cool for several minutes before slicing and serving.

# Pro Advice:

01 -

It tastes like the dip you'd demolish at a party, but it's actually a full meal that keeps you satisfied.
You can prep it in under 10 minutes with pantry and freezer staples you probably already have.
Leftovers reheat beautifully and taste even better the next day when the flavors have melded together.
It's packed with protein and low in carbs, so you can eat a big slice without feeling heavy or sluggish.

02 -

If you skip draining the cottage cheese and squeezing the spinach, you'll end up with a watery mess that never quite sets.
Let the bake rest for at least 5 minutes after pulling it from the oven, it firms up as it cools and slices much cleaner.

03 -

Use full-fat cottage cheese if you want the creamiest, richest texture, low-fat works too but won't be quite as indulgent.
Don't skip the resting time after baking, those few minutes let everything set and make slicing so much easier.