High Protein Spinach Artichoke Bake (Print View)

This creamy, savory bake combines spinach, artichoke, and cheeses for a high-protein, low-carb meal-prep delight.

# Components:

→ 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

# Directions:

01 - Preheat the oven to 350°F. Grease a 9×9-inch baking dish with cooking spray or butter.
02 - In a large bowl, combine the 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 thoroughly combined and uniform.
04 - Pour the mixture into the prepared baking dish, spreading evenly with a spatula to ensure uniform thickness.
05 - Bake for 30 to 35 minutes, or until the top is golden brown and the center is completely set.
06 - Remove from oven and let cool for 5 minutes before slicing into squares and serving warm.

# Expert Advice:

01 -
  • You get all the creamy satisfaction of spinach artichoke dip without any of the guilt
  • The protein content keeps you full for hours which is rare for vegetarian comfort food
02 -
  • I once skipped draining the cottage cheese and ended up with a watery mess that never fully set
  • Squeezing every last drop of water from the thawed spinach is non-negotiable for the right texture
03 -
  • Let the baked dish cool completely before slicing if you want picture-perfect portions
  • If the top is browning too quickly, tent it loosely with foil for the last 10 minutes
Return