Save My roommate handed me a Tupperware full of this bake on a Tuesday morning before work, and I ate it cold in the car. It sounds chaotic, but it was creamy, tangy, and satisfying in a way that made me text her for the recipe immediately. She'd been meal-prepping it for weeks, and I had no idea something this high in protein could taste this indulgent. Now I make a batch every Sunday and eat it warm, cold, or reheated without a single regret.
I brought this to a potluck once, labeled it as a protein bake, and watched three people go back for seconds before asking if it was really healthy. One friend scraped the corner of the dish with her fork and said it reminded her of the best parts of lasagna without the heaviness. I didn't mention that I'd made it in under an hour that morning, or that it had been sitting in my fridge since Thursday. It just worked, and that's the kind of recipe that sticks around.
Ingredients
- Cottage cheese: This is the creamy base that holds everything together and delivers most of the protein, so make sure to drain off any excess liquid or the bake will turn out watery.
- Feta cheese: Adds sharp, tangy flavor and a little salt, which balances the mildness of the cottage cheese beautifully.
- Parmesan cheese: Grated Parmesan gives the top a golden, slightly crispy finish and deepens the overall savoriness.
- Eggs: They bind the mixture and give the bake structure, turning it into something sliceable instead of just a cheesy mess.
- Frozen chopped spinach: Thaw it completely and squeeze it dry in a towel or your hands, or you'll end up with a puddle at the bottom of the dish.
- Artichoke hearts: Use canned or jarred, drained well and chopped into bite-sized pieces so they distribute evenly throughout.
- Garlic: Two cloves minced add just enough warmth and depth without overpowering the other flavors.
- Salt and black pepper: Taste the mixture before baking because feta can be salty, and you might need less than you think.
Instructions
- Preheat and Prep the Dish:
- Set your oven to 350°F and grease a 9x9-inch baking dish with a little oil or cooking spray. This size works perfectly for six generous servings and ensures even cooking.
- Combine the Base:
- In a large bowl, mix the drained cottage cheese, eggs, spinach, chopped artichokes, feta, Parmesan, and minced garlic until everything is evenly distributed. It should look thick and chunky, not runny.
- Season Thoughtfully:
- Add salt and freshly ground black pepper to taste, but go easy on the salt since the feta and Parmesan are already salty. Stir again and taste a tiny bit if you're unsure.
- Transfer and Spread:
- Pour the mixture into your prepared baking dish and spread it out evenly with a spatula. The top doesn't need to be perfect, it'll smooth out and brown as it bakes.
- Bake Until Golden:
- Slide the dish into the oven and bake for 30 to 35 minutes, until the top is golden brown and the center feels firm when you gently press it. Let it cool for a few minutes before slicing so it holds its shape.
Save The first time I made this, I forgot to squeeze the spinach dry and ended up with a soggy center that never quite firmed up. I still ate it with a spoon, and it tasted amazing, but I learned my lesson. Now I wring that spinach out like I'm wringing out a wet towel, and the texture comes out perfect every single time. It's one of those small steps that makes all the difference between okay and actually impressive.
Storing and Reheating
This bake keeps beautifully in the fridge for up to four days, and I've eaten it cold, microwaved, and even reheated in a skillet with a little butter. It freezes well too, I slice it into portions, wrap each one in foil, and pull them out as needed for quick lunches. The texture stays creamy even after freezing, and it reheats without drying out or getting rubbery.
Swaps and Additions
If you want to use fresh spinach instead of frozen, sauté about six cups until it wilts down, then drain and chop it well. You can also stir in a handful of chopped sun-dried tomatoes, a pinch of red pepper flakes, or fresh herbs like dill or basil for extra flavor. Some people like adding cooked chicken or turkey sausage to make it even heartier, and it works perfectly without changing the bake time.
Serving Suggestions
I usually eat this on its own because it's filling enough as a main dish, but it also pairs well with a simple side salad or roasted vegetables. It's great for breakfast too, reheated with a little hot sauce or salsa on top. You can even slice it into smaller squares and serve it as an appetizer at a party, and people will assume you spent way more time on it than you actually did.
- Serve it warm with a dollop of sour cream or Greek yogurt on top for extra creaminess.
- Pair it with a crisp green salad dressed in lemon vinaigrette to balance the richness.
- Try it cold straight from the fridge as a high-protein snack between meals.
Save This is the kind of recipe I keep coming back to when I need something easy, filling, and actually good for me. It never feels like a compromise, just a really satisfying meal that happens to be packed with protein.
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. Remove as much excess moisture as possible to prevent a watery final dish.
- → How should I store leftovers?
Store slices in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
- → Why is draining the cottage cheese important?
Removing excess liquid from cottage cheese prevents the bake from becoming too watery. Simply place it in a fine-mesh strainer for a few minutes before mixing, or squeeze gently with paper towels.
- → Can I add other vegetables or seasonings?
Absolutely. Consider adding diced bell peppers, mushrooms, or zucchini for extra vegetables. Fresh herbs like basil, oregano, or dill work beautifully. A pinch of red pepper flakes adds gentle heat.
- → What can I serve with this casserole?
This pairs wonderfully with a simple green salad with vinaigrette, roasted vegetables like cauliflower or broccoli, or alongside grilled chicken or fish for a complete meal.