High Protein Spinach Artichoke Bake (Printable)

Creamy, savory bake packed with cottage cheese, feta, eggs, spinach and artichokes. Low-carb and meal-prep friendly.

# 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 Make It:

01 - Preheat oven to 350°F. Grease a 9x9-inch baking dish with cooking spray or butter.
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 distributed.
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 let cool for a few minutes before slicing and serving.

# Expert Advice:

01 -
  • It tastes creamy and indulgent while actually being low-carb and loaded with protein—no sacrifice required.
  • You can make it once and eat it all week, which turns Sunday cooking from overwhelming to genuinely manageable.
02 -
  • Drained cottage cheese is non-negotiable—excess moisture will seep out during baking and make the bottom soggy.
  • This dish holds together better if you let it rest for 5–10 minutes after baking rather than cutting into it immediately.
03 -
  • Squeezing spinach dry is the difference between a creamy bake and a weepy one—don't skip this step even though it feels tedious.
  • A golden, slightly puffed top means it's done; a jiggling center means it needs five more minutes, so don't pull it out early.
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