High Protein Spinach Artichoke Bake (Printable)

Creamy, savory spinach and artichoke casserole packed with protein from cottage cheese, feta, and eggs. Perfect low-carb dinner ready in 45 minutes.

# What You'll Need:

→ Dairy

01 - 2 cups cottage cheese, drained of excess liquid
02 - 3/4 cup crumbled feta cheese
03 - 1/4 cup grated Parmesan cheese

→ Eggs

04 - 3 large eggs

→ Vegetables

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

→ Seasonings

08 - Salt to taste
09 - Freshly ground black pepper to taste

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x9-inch baking dish and set aside.
02 - In a large mixing bowl, combine cottage cheese, eggs, spinach, artichoke hearts, feta cheese, Parmesan cheese, and minced garlic.
03 - Season with salt and freshly ground black pepper to taste. Stir until all ingredients are evenly combined.
04 - Pour mixture into prepared baking dish and spread evenly with a spatula.
05 - Bake for 30 to 35 minutes, until the top is golden brown and the center is set when tested with a knife.
06 - Remove from oven and allow to cool for several minutes before slicing and serving.

# Expert Advice:

01 -
  • It tastes like spinach artichoke dip but counts as an actual meal with 16 grams of protein per slice.
  • You can eat it straight from the fridge and it still tastes creamy and satisfying.
  • It uses pantry staples and comes together in one bowl with almost no cleanup.
  • The texture is somewhere between a quiche and a casserole, soft but sliceable and never soggy.
02 -
  • If you skip draining the cottage cheese and spinach well, the bake will be watery and won't set properly no matter how long you cook it.
  • Let it rest for at least five minutes after baking or the slices will fall apart when you try to serve them.
  • Taste the mixture before baking because cheese saltiness varies wildly by brand, and you can't fix it once it's cooked.
03 -
  • Use full-fat cottage cheese for the creamiest texture, low-fat versions can make the bake a little grainy.
  • If the top is browning too fast, tent it loosely with foil for the last ten minutes of baking.
  • Let the bake cool completely before slicing if you're meal-prepping, it'll hold its shape better and stack neatly in containers.
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