Pin It My mornings used to be a scramble of protein shakes and sad egg whites until I stumbled on this bake during a Sunday afternoon fridge clean-out. I had leftover cottage cheese, a jar of artichokes I kept forgetting about, and spinach that needed using. What came out of the oven surprised me: creamy, savory, and filling enough to keep me satisfied for hours. Now it's my go-to when I want something that tastes indulgent but keeps my goals on track.
The first time I brought this to a potluck, a friend asked if it was some fancy frittata from a brunch spot. I laughed and told her it cost me less than ten dollars and twenty minutes of actual work. She texted me the next week saying she'd made two pans and her kids devoured them. It's become our little secret for looking like you tried harder than you did.
Ingredients
- Cottage cheese: The creamy base that binds everything together, make sure to drain off any watery whey or your bake will turn out soggy instead of set.
- Feta cheese: Adds tangy, salty pops throughout, and I've learned that block feta crumbled by hand tastes better than the pre-crumbled kind.
- Parmesan cheese: A little goes a long way for that nutty, umami depth that makes the top golden and irresistible.
- Eggs: They give structure and extra protein, turning this from a dip into a sliceable, meal-prep-friendly bake.
- Frozen chopped spinach: Thaw it completely and squeeze it bone-dry in a towel, or you'll end up with a watery mess instead of a firm casserole.
- Artichoke hearts: Canned or jarred both work, just drain them well and chop into bite-sized pieces so every forkful has a little tang.
- Garlic: Fresh minced garlic is worth the two minutes, it blooms into the cheese and makes your kitchen smell like a cozy Italian bistro.
- Salt and black pepper: Taste your mix before baking since feta and Parmesan are already salty, then adjust so it's perfectly seasoned.
Instructions
- Prep your pan:
- Preheat your oven to 350°F and grease a 9x9-inch baking dish with a little butter or oil. A good greasing means easy slicing and no stuck-on edges later.
- Mix it all up:
- In a large bowl, stir together the cottage cheese, eggs, spinach, artichokes, feta, Parmesan, and garlic until everything is evenly distributed. Season with salt and pepper, tasting as you go.
- Spread and bake:
- Pour the mixture into your prepared dish and smooth the top with a spatula. Bake for 30 to 35 minutes, until the center is set and the top turns golden brown.
- Cool and slice:
- Let it rest for a few minutes out of the oven so it firms up. Then cut into squares and serve warm or at room temperature.
Pin It One evening I served this alongside roasted chicken for my parents, and my dad, who usually needs meat front and center, went back for seconds of just the bake. He said it reminded him of the spinach pies his grandmother used to make, but easier. That's when I realized this dish had staying power beyond my meal prep containers.
Storing and Reheating
I slice the whole pan into six portions and stack them in a glass container with parchment between each piece. They keep in the fridge for up to four days and taste just as good cold for a quick breakfast or reheated in the microwave for a minute. If you want to freeze them, wrap individual slices in foil and pop them in a freezer bag for up to two months.
Swaps and Add-Ins
If you have fresh spinach, sauté about six cups until wilted, then drain and chop it well. I've also thrown in sun-dried tomatoes, roasted red peppers, and even crumbled cooked bacon when I'm feeling indulgent. A pinch of red pepper flakes or some fresh basil stirred in at the end adds a nice kick without extra effort.
Serving Suggestions
This bake is hearty enough to stand alone, but I love pairing it with a simple arugula salad dressed in lemon and olive oil. It also works beautifully as a side dish next to grilled chicken, steak, or even a pile of roasted vegetables.
- Serve it warm with a dollop of Greek yogurt or sour cream on top.
- Pack it cold in a lunchbox with cherry tomatoes and cucumber slices.
- Crumble any leftovers over mixed greens for an easy protein-packed salad.
Pin It This bake has become my quiet weeknight hero, the one I turn to when I want something nourishing without a sink full of dishes. I hope it finds a spot in your rotation too.
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. You can also freeze individual portions for up to 2 months.
- → Why is my bake watery?
Excess moisture usually comes from under-drained cottage cheese or spinach. Thoroughly squeeze thawed frozen spinach and drain cottage cheese before mixing.
- → Can I add other vegetables?
Absolutely. Diced bell peppers, mushrooms, or zucchini work well. Just be aware that additional vegetables may increase moisture content.
- → What can I serve with this?
It pairs well with a simple green salad, roasted vegetables, or crusty low-carb bread for a complete meal.
- → Is this freezer-friendly?
Yes. Once cooled, wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.