High Protein Spinach Artichoke Bake (Print)

Creamy cottage cheese, feta, spinach, and artichoke bake with 16g protein per serving. Low-carb and meal-prep friendly.

# 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

# Steps:

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 - Season with salt and freshly ground black pepper to taste. Stir until all ingredients are evenly distributed.
04 - Pour mixture into prepared baking dish and spread evenly with a spatula.
05 - Bake for 30 to 35 minutes, until the top is golden brown and the center is set when tested with a knife.
06 - Remove from oven and allow to cool for 3 to 5 minutes before slicing and serving.

# Top Tips:

01 -
  • It sneaks in protein without tasting like diet food, just pure comfort.
  • You can prep it on Sunday and have dinners sorted through Wednesday with zero effort.
  • The feta and Parmesan give it a richness that makes you forget it's basically a health food.
02 -
  • If you don't drain the cottage cheese and squeeze the spinach dry, you'll end up with a watery mess instead of a firm bake.
  • Letting it rest after baking is not optional, it firms up as it cools and actually tastes better the next day.
03 -
  • Use full-fat cottage cheese if you can, it makes the texture creamier and more satisfying.
  • If the top starts browning too fast, tent it loosely with foil for the last ten minutes of baking.
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