Save My trainer once told me protein doesn't have to mean another grilled chicken breast, and that's when I started playing around with baked egg dishes that actually tasted indulgent. This spinach artichoke bake happened on a Sunday when I had leftover cottage cheese, a can of artichokes I kept forgetting about, and zero interest in anything complicated. I threw it all together, slid it in the oven, and by the time it came out golden and bubbling, I couldn't believe something this creamy and satisfying could also hit my macros. It's been my go-to ever since for weeks when I need real food that reheats like a dream.
I made this for a potluck once and labeled it as a high-protein casserole, which honestly undersold it. People kept coming back asking what was in it, surprised that cottage cheese could melt into something this rich and cohesive. One friend who usually avoids anything remotely healthy took home the leftovers. It was one of those quiet wins where you realize good food doesn't need to announce itself as virtuous to be loved.
Ingredients
- Cottage cheese: The base of the whole dish and the secret protein powerhouse. Make sure you drain off any watery liquid pooling on top or your bake will turn out soupy instead of set.
- Feta cheese: Adds a salty, tangy sharpness that cuts through the creaminess. I've used block feta crumbled by hand and the pre-crumbled kind, both work just fine.
- Parmesan cheese: A little goes a long way for that nutty, umami depth. Freshly grated melts better, but the stuff in the green can does the job if that's what you have.
- Eggs: They bind everything together and puff up just enough to give the bake structure. Don't skip beating them lightly before mixing or you'll get uneven pockets.
- Frozen chopped spinach: Thaw it completely and squeeze it dry in a clean kitchen towel or your hands. Seriously, wring it out like you're mad at it or the bake will be watery.
- Artichoke hearts: Canned or jarred both work. Drain them well and chop into bite-size pieces so they distribute evenly and don't clump.
- Garlic: Two cloves minced fine give just enough aromatic warmth without overpowering the delicate cheese flavors.
- Salt and black pepper: Taste your mixture before baking since feta and Parmesan are already salty. A few good grinds of pepper add a subtle kick.
Instructions
- Preheat and Prep Your Dish:
- Set your oven to 350°F and grease a 9x9-inch baking dish with a little butter or cooking spray. This size gives you the perfect thickness, not too thin and not too puffy.
- Mix the Base:
- In a large bowl, combine the drained cottage cheese, eggs, spinach, chopped artichokes, feta, Parmesan, and minced garlic. Stir it all together until it looks like a chunky, creamy custard.
- Season Thoughtfully:
- Add salt and black pepper to taste, remembering the cheeses bring their own salt. I usually start with just a pinch of salt and a few twists of pepper, then adjust after a quick taste.
- Pour and Spread:
- Scrape the mixture into your prepared dish and spread it evenly with a spatula. It should fill the dish about halfway up the sides.
- Bake Until Golden:
- Slide it into the oven and bake for 30 to 35 minutes, until the top turns golden 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.
Save The first time I reheated a slice of this for breakfast, I realized it works just as well in the morning as it does for dinner. It became my answer to the boring egg scramble, something I could look forward to instead of just tolerate. Now I keep a few slices in the freezer for weeks when meal prep falls apart and I need something that feels like I actually tried.
Making It Your Own
If you want a little heat, a pinch of red pepper flakes folded into the mixture adds a gentle warmth without making it spicy. Fresh herbs like dill, basil, or parsley stirred in at the end bring brightness, especially if you're serving it to guests. I've also added sautéed mushrooms and sun-dried tomatoes when I had them on hand, and both were welcome additions that didn't throw off the texture.
Storage and Reheating
This bake keeps beautifully in the fridge for up to four days in an airtight container, and it reheats without getting rubbery or dry. I usually microwave individual slices for about a minute, or warm them in a 300°F oven if I'm reheating several at once. For longer storage, wrap slices individually in parchment and freeze them for up to two months. Thaw overnight in the fridge and reheat as usual.
Serving Suggestions
I like this with a simple green salad dressed in lemon and olive oil, or alongside roasted cherry tomatoes if I want something warm and juicy. It's hearty enough to stand alone, but a slice of crusty bread or a handful of crackers makes it feel more like a real meal if you're feeding someone who needs the carbs.
- Serve it warm straight from the oven for a cozy dinner vibe.
- Pack it cold for lunch and eat it at room temperature, it's just as good.
- Top with a dollop of Greek yogurt or sour cream for extra creaminess.
Save This is the kind of recipe that makes weeknight cooking feel less like a chore and more like taking care of yourself without the fuss. Make it once and you'll understand why it's been on repeat in my kitchen for months.
Common Recipe Questions
- → 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.
- → How do I prevent the bake from being watery?
Make sure to drain the cottage cheese of excess liquid and squeeze the spinach completely dry after thawing. This prevents excess moisture in the final dish.
- → How long can I store leftovers?
Store slices in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months for longer storage.
- → Can I add other vegetables to this bake?
Absolutely! Consider adding sautéed mushrooms, diced bell peppers, or sun-dried tomatoes for extra flavor and nutrition.
- → What can I serve with this casserole?
This pairs well with a fresh green salad, roasted vegetables, or crusty bread. It's hearty enough to serve as a standalone main dish.
- → Is this suitable for breakfast or brunch?
Yes, this protein-packed bake makes an excellent breakfast or brunch option, similar to a crustless quiche or frittata.