High Protein Spinach Artichoke (Printable Version)

Protein-rich spinach and artichoke casserole with cottage cheese and feta

# What You 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 mixture with salt and freshly ground black pepper to taste. Stir until well combined and evenly distributed.
04 - Pour the mixture into the prepared baking dish, spreading evenly across the bottom.
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 several minutes before slicing and serving.

# Expert Advice:

01 -
  • It sneaks in a serious protein punch without tasting like diet food or feeling heavy afterward.
  • You can assemble it in one bowl with pantry staples and have dinner ready in under an hour.
  • Leftovers taste even better the next day, which means less cooking and more time doing literally anything else.
02 -
  • If you skip draining the cottage cheese and spinach, you will end up with a watery puddle instead of a firm, sliceable bake.
  • Let it cool for at least five minutes after baking or your first slice will crumble apart and look like a disaster on the plate.
03 -
  • Press the spinach in a clean kitchen towel and twist hard to wring out every last drop of moisture, it makes all the difference.
  • Use full fat cottage cheese if you want a richer, creamier texture, low fat works fine but the mouthfeel is a bit lighter.
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