Save I stumbled onto this bake on a Tuesday night when I had a container of cottage cheese about to expire and a bag of spinach lurking in the freezer. I wasn't aiming for anything fancy, just something filling that wouldn't leave me hungry an hour later. What came out of the oven was golden, savory, and satisfying in a way I didn't expect from such simple ingredients. I ate two slices standing at the counter, still warm from the pan.
The first time I made this for friends, I didn't tell them it was healthy. They devoured it with zero questions, just compliments and requests for seconds. One of them even texted me the next day asking for the recipe, which never happens. It was then I realized this wasn't just a weeknight shortcut, it was something worth sharing.
Ingredients
- Cottage cheese: The backbone of the bake, giving it structure and sneaky protein without tasting like diet food, just make sure to drain off any watery liquid first or the texture suffers.
- Feta cheese: This is where the tangy, salty flavor comes from, and it plays beautifully with the spinach and artichoke without overpowering them.
- Parmesan cheese: A little goes a long way here, adding that nutty, umami depth and helping the top turn golden and slightly crispy.
- Large eggs: They bind everything together and add even more protein, turning this into a true high-protein powerhouse.
- Frozen chopped spinach: Thaw it completely and squeeze it dry in a towel, or you'll end up with a watery mess instead of a firm, sliceable bake.
- Artichoke hearts: Whether canned or jarred, these add a mild, slightly sweet flavor and a tender bite that balances the richness of the cheeses.
- Garlic: Fresh minced garlic is non-negotiable for me, it brings warmth and a little sharpness that makes the whole dish sing.
- Salt and black pepper: Taste as you go, feta can be salty on its own, so you might need less than you think.
Instructions
- Preheat and Prep:
- Set your oven to 350°F and grease a 9x9-inch baking dish with a little butter or oil. This step is easy to skip, but greasing really does make serving and cleanup smoother.
- Mix It All Together:
- In a large bowl, combine the drained cottage cheese, eggs, spinach, chopped artichokes, feta, Parmesan, and minced garlic. Stir it well until everything is evenly distributed and you don't see any pockets of plain cottage cheese.
- Season to Taste:
- Add salt and freshly ground black pepper, but go light at first and taste the mixture. The feta and Parmesan already bring plenty of salt, so you might only need a pinch.
- Pour and Spread:
- Pour the mixture into your prepared baking dish and spread it out evenly with a spatula. It should look thick and chunky, not smooth or watery.
- Bake Until Golden:
- Slide it into the oven and bake for 30 to 35 minutes, until the top is golden brown and the center feels firm when you gently press it. Let it cool for a few minutes before slicing so it holds its shape.
Save There's a quiet satisfaction in pulling this out of the oven and seeing that golden, bubbly top. It's become my go-to when I want something comforting but still want to feel good about what I'm eating. I've served it at brunches, packed it for lunches, and eaten it cold straight from the fridge at midnight more times than I'd like to admit.
Storage and Meal Prep
This bake is a meal prep dream. I slice it into six portions, let them cool completely, and stack them in an airtight container with parchment paper between each piece. They keep in the fridge for up to four days and reheat beautifully in the microwave or a low oven. If you want to freeze them, wrap each slice individually in plastic wrap, then toss them all in a freezer bag for up to two months.
Customization Ideas
I've made this a dozen different ways by now. Sometimes I toss in a handful of sun-dried tomatoes or a pinch of red pepper flakes for a little heat. Fresh herbs like basil or dill are fantastic stirred in at the end, and I've even swapped the feta for goat cheese when that's what I had on hand. It's forgiving enough to handle whatever's in your fridge.
Serving Suggestions
I usually serve this with a simple green salad dressed in lemon and olive oil, or alongside roasted vegetables if I'm feeding a crowd. It's hearty enough to stand alone for lunch, but it also works as a side at dinner next to grilled chicken or fish.
- Pair it with a crisp white wine or sparkling water with lemon for a light, refreshing contrast.
- Top each slice with a dollop of Greek yogurt or sour cream for extra creaminess.
- Serve it warm for dinner or cold for a grab-and-go breakfast the next morning.
Save This bake has earned a permanent spot in my weekly rotation, and I think it will in yours too. It's proof that eating well doesn't have to be complicated or bland.
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 excess moisture is removed.
- → How do I store leftovers?
Store slices in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently in the microwave or oven.
- → What can I serve with this bake?
This pairs well with a simple green salad, roasted vegetables, or crusty low-carb bread. It's substantial enough to stand alone as a main dish.
- → Can I make this dairy-free?
Substitute the cottage cheese with a dairy-free alternative and use vegan feta and Parmesan-style cheeses. The texture and bake time may vary slightly.
- → Why is my bake watery?
Excess moisture typically comes from under-drained cottage cheese or spinach. Thoroughly squeeze thawed frozen spinach and drain cottage cheese well before mixing.
- → Can I add other vegetables?
Diced bell peppers, mushrooms, or zucchini work well. Just sauté and drain them first to prevent adding too much moisture to the dish.