High Protein Spinach Artichoke Bake (Print Version)

Creamy, savory bake packed with protein from cottage cheese, feta, and eggs. Ready in 45 minutes.

# 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

# How To Make:

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.
03 - Add thawed spinach and chopped artichoke hearts to the dairy mixture.
04 - Season with salt and freshly ground black pepper to taste. Stir until all ingredients are thoroughly combined and evenly distributed.
05 - Pour the mixture into the prepared baking dish, spreading evenly across the bottom.
06 - Bake for 30-35 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 3-5 minutes before slicing and serving.

# Expert Advice:

01 -
  • It keeps you full for hours without feeling heavy or bloated afterward.
  • You can prep it on Sunday and have protein-packed lunches ready all week.
  • It tastes indulgent but fits into a low-carb plan without any guilt.
  • Cleanup is almost laughably easy, just one bowl and one dish.
02 -
  • If you skip draining the cottage cheese and squeezing the spinach dry, the bake will turn out soggy and won't slice cleanly.
  • Letting it rest for five minutes after baking makes all the difference in getting clean, neat portions instead of a messy scoop.
03 -
  • Use full-fat cottage cheese if you want a richer, creamier texture, low-fat works fine but won't be quite as indulgent.
  • Press the spinach in a clean kitchen towel and twist it hard, you'll be shocked how much water comes out and how much better the bake turns out because of it.
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