Pin it I was running late after the gym one night and needed something fast that wouldn't undo all the work I'd just put in. I had a tub of cottage cheese, some spinach in the freezer, and a jar of artichokes I'd forgotten about. What started as a throw-it-together moment turned into one of my favorite high-protein dinners. The best part was realizing it tasted like comfort food but actually fit my macros.
The first time I brought this to a potluck, people were skeptical when I said it was mostly cottage cheese. Then they tried it and three people asked for the recipe before the night ended. One friend even texted me the next day asking if she could freeze individual portions. It became my go-to whenever I needed to prove that eating healthy doesn't mean eating boring.
Ingredients
- Cottage cheese: This is the creamy base that holds everything together and packs in most of the protein, just make sure to drain any watery liquid or your bake will be soupy.
- Feta cheese: It adds a salty, tangy punch that balances the mildness of the cottage cheese beautifully.
- Parmesan cheese: A little goes a long way for that nutty, savory depth and a hint of golden crust on top.
- Eggs: They bind the whole dish and give it structure so it slices cleanly instead of falling apart.
- Frozen chopped spinach: Thaw it completely and squeeze out every drop of water you can, or you'll end up with a soggy mess.
- Artichoke hearts: Jarred or canned both work, just drain them well and chop into bite-sized pieces for even distribution.
- Garlic: Fresh minced garlic brings warmth and a little sharpness that wakes up the whole dish.
- Salt and black pepper: Taste as you go because the cheeses are already salty, you might need less than you think.
Instructions
- Prep your dish:
- Preheat your oven to 350°F and grease a 9x9 inch baking dish so nothing sticks. This step is easy to forget but makes cleanup so much easier.
- Mix it all together:
- In a large bowl, combine the cottage cheese, eggs, spinach, artichokes, feta, Parmesan, and garlic. Stir until everything is evenly mixed and you don't see any pockets of plain cottage cheese.
- Season to taste:
- Add salt and pepper, but start light because the cheeses are already pretty salty. Taste a tiny bit of the raw mixture if you're comfortable with that, or just trust your instincts.
- Bake until set:
- Pour the mixture into your prepared dish and spread it out evenly. Bake for 30 to 35 minutes until the top turns golden and the center doesn't jiggle when you gently shake the pan.
- Cool and serve:
- Let it rest for a few minutes so it firms up and slices neatly. Serve warm or let it cool completely for meal prep.
Pin it There was a week last winter when I ate this for lunch every single day and never got tired of it. I'd heat a slice in the microwave, top it with a little hot sauce, and feel like I was taking care of myself even when everything else felt chaotic. It became my quiet reset button in the middle of the day.
Making It Your Own
If you want to switch things up, try adding a handful of chopped sun-dried tomatoes or a pinch of red pepper flakes for heat. I've also stirred in fresh dill and it tasted like a Greek-inspired version. You can swap the feta for goat cheese if you want something a little creamier and milder. Once you get the base down, it's really flexible.
Storage and Reheating
This keeps beautifully in the fridge for up to four days in an airtight container. I like to slice it into six portions right after it cools so I can just grab one and go. It reheats well in the microwave for about a minute, or you can eat it cold if you're in a rush. For longer storage, wrap individual slices in plastic wrap and freeze them for up to two months.
Serving Suggestions
I usually pair this with a simple side salad dressed with lemon and olive oil to keep things light. It also works really well alongside roasted vegetables like broccoli or Brussels sprouts. Sometimes I'll serve it with a dollop of Greek yogurt or sour cream on top for extra creaminess.
- Top with fresh herbs like basil or parsley right before serving for a pop of color.
- Serve it with a slice of crusty bread if you're not strictly low carb.
- Drizzle a little balsamic glaze over the top for a sweet and tangy finish.
Pin it This dish proved to me that eating well doesn't have to be complicated or bland. Keep it simple, use good ingredients, and you'll have something you actually look forward to eating all week.
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.
- → How should I store leftovers?
Store slices in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
- → Why is draining cottage cheese important?
Removing excess liquid from cottage cheese prevents a watery texture and ensures the casserole sets properly while baking.
- → Can I add other vegetables?
Yes, you can incorporate vegetables like diced bell peppers, mushrooms, or zucchini, but adjust baking time if adding more moisture-rich ingredients.
- → What can I serve with this bake?
Pair with a simple green salad, roasted vegetables, or enjoy on its own for a satisfying high-protein meal.
- → Is this suitable for a keto diet?
Yes, with only 5g of carbohydrates per serving and 16g of protein, this bake fits well into a low-carb or ketogenic eating plan.