High Protein Spinach Artichoke Bake

The snow had been falling for three hours when my sister knocked on my door, carrying a bag of groceries and that particular look that means she needs comfort food. We'd both been attempting to eat more protein, but the usual chicken breasts were feeling impossibly tedious. I pulled out everything I could find that might work together, and somewhere between the spinach draining in a colander and the feta crumbling into the bowl, we realized this might actually be brilliant. It came out bubbling and golden, and we ate it standing at the counter while snow piled up outside.

Last month I brought this to a friend who'd just had a baby, and she texted me two days later asking if I'd marry her. The way the salty feta plays against the mild cottage cheese creates something richer than you'd expect from such simple ingredients. My husband who normally turns his nose up at anything labeled healthy went back for thirds, which is practically a standing ovation in our house.

Ingredients

• 2 cups cottage cheese: Drain this really well or your bake will be soupy, I actually press it through a sieve for extra insurance
• 3/4 cup crumbled feta cheese: The salty punch here is non negotiable, skip this and you lose the whole artichoke dip soul of the dish
• 1/4 cup grated Parmesan cheese: Adds that savory depth that makes everything taste restaurant quality
• 3 large eggs: Room temperature eggs incorporate better and give you a more uniform texture
• 1 cup frozen chopped spinach: Thaw it completely then squeeze it until your hands hurt, water is your enemy here
• 1 cup artichoke hearts: Jarred in brine is fine but get the good ones, they're the star of the show
• 2 cloves garlic: Mince this fresh because garlic powder would be a sad compromise
• Salt and pepper: The feta brings salt so taste before you go heavy handed with the shaker

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Get your oven ready:

Preheat to 350°F and grease a 9x9 inch baking dish with butter or oil, pay attention to the corners

Mix everything together:

In a large bowl, combine the cottage cheese, eggs, spinach, artichoke hearts, feta, Parmesan, and garlic until it looks like a speckled mess

Season thoughtfully:

Add salt and pepper to taste, then stir again to distribute everything evenly

Spread and bake:

Pour into your prepared dish and smooth the top, then bake for 30 to 35 minutes until golden and set in the center

Let it rest:

Cool for at least five minutes before slicing or it will fall apart on you

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My mother in law asked for the recipe after Easter dinner, which is her version of a five star review. Now it's the thing I bring to every potluck because people assume it took forever when really it's the easiest dish in my rotation.

Make Ahead Magic

You can assemble this the night before and keep it covered in the refrigerator, then just pop it in the oven when you're ready. The flavors actually develop overnight so it might be even better this way.

Serving Ideas

I've served this as breakfast with toast, lunch with a simple green salad, and dinner alongside roasted vegetables. It works at any time of day which is part of why it lives in my regular rotation.

Customization Options

Some nights I add red pepper flakes for heat, other times I throw in fresh herbs from the garden. You could swap the feta for goat cheese if that's what you have, though I'd argue it changes the character completely.

• Fresh dill or basil brightens everything up beautifully
• A handful of sun dried tomatoes makes it feel more Italian
• Chopped walnuts on top add a nice crunch contrast

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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This is the kind of recipe that makes you feel clever for putting it together, like you've tricked everyone into thinking you cooked something elaborate. Hope it becomes a regular in your kitchen too.

Common Questions

→ Can I substitute fresh spinach for frozen?

Yes, absolutely. If using fresh spinach, sauté about 6 cups until wilted, then ensure it's thoroughly drained and chopped before adding it to the mixture to prevent excess moisture.

→ What are good substitutes for feta cheese?

While feta adds a unique tang, you could try goat cheese for a similar savory profile, or even a sharp cheddar or provolone if you prefer a different flavor dimension in your bake.

→ How long does this bake last in the refrigerator?

When stored in an airtight container, this dish keeps well in the refrigerator for up to 4 days, making it an excellent option for meal prepping throughout the week.

→ Can I freeze portions of this bake?

Yes, this is very freezer-friendly. Once cooled, individual portions can be frozen in airtight containers for up to 2 months. Reheat gently in the oven or microwave.

→ What other ingredients could I add for more flavor?

Consider incorporating a pinch of red pepper flakes for a subtle heat, or mix in some chopped fresh herbs like parsley, chives, or dill for an aromatic boost. Sundried tomatoes are also a delicious addition.

→ How do I ensure the bake isn't watery?

The key is to properly drain both the cottage cheese and the thawed spinach. Squeeze out as much liquid as possible from the spinach, and ensure your cottage cheese doesn't have excess whey.