High Protein Spinach Artichoke Bake

A creamy, savory casserole with spinach, artichokes, and three cheeses. Perfect for meal prep and high-protein low-carb diets.

# Ingredient List:

01 - 2 cups cottage cheese, drained of excess liquid

02 - 3/4 cup crumbled feta cheese

03 - 1/4 cup grated Parmesan cheese

04 - 3 large eggs

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

08 - Salt to taste

09 - Freshly ground black pepper to taste

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, spinach, artichoke hearts, feta cheese, Parmesan cheese, and minced garlic.

03 - Season the mixture with salt and freshly ground black pepper to taste. Stir until all ingredients are well combined.

04 - Pour the mixture into the prepared baking dish and spread evenly with a spatula.

05 - Bake for 30 to 35 minutes, or until the top is golden brown and the center is set.

06 - Remove from oven and allow to cool for a few minutes before slicing and serving.

01 -

It delivers serious protein without feeling like diet food, just rich and comforting.
Everything mixes in one bowl and bakes hands-off while you do other things.
Leftovers reheat beautifully, making busy weekday lunches effortless.

02 -

Squeeze your spinach like your life depends on it, I once skipped this step and ended up with a soggy puddle instead of a firm bake.
Draining the cottage cheese makes all the difference, just tip it into a fine mesh strainer for a minute before mixing.

03 -

Let the bake rest for five minutes after baking so it sets completely and slices cleanly without falling apart.
Use block feta and crumble it yourself, the pre-crumbled stuff often has added starches that change the texture.