Save The first time I made this spinach artichoke bake, I was skeptical about the cottage cheese base. I had always associated cottage cheese with boring diet lunches, but something clicked when I pulled it from the oven. That golden top, slightly bubbling, hiding all that creamy goodness underneath. Now it is one of those recipes I make on Sunday afternoons when I want something that will keep me fueled for days.
I brought this to a friend's potluck last month and watched three different people ask for the recipe. One of them admitted she hates cottage cheese but could not stop eating this bake. That is the kind of win that makes recipe development worth every messy kitchen moment.
Ingredients
- 2 cups cottage cheese: Draining this thoroughly is the secret to avoiding a watery bake, so give it a few minutes in a sieve
- 3/4 cup crumbled feta cheese: Adds that perfect salty tang that cuts through the mild cottage cheese
- 1/4 cup grated Parmesan cheese: Sprinkle this on top for extra golden bits
- 3 large eggs: Room temperature eggs incorporate more smoothly into the mixture
- 1 cup frozen chopped spinach: Thawed and squeezed dry means no excess water, which I learned after one too many soggy attempts
- 1 cup artichoke hearts: Canned work beautifully here, just give them a rough chop
- 2 cloves garlic, minced: Fresh garlic makes all the difference, do not be tempted by the jarred stuff
- Salt and pepper: Taste the mixture before baking since feta brings its own saltiness
Instructions
- Preheat and prep:
- Set your oven to 350°F and grab a 9×9 baking dish, giving it a good coating of cooking spray or butter
- Mix everything together:
- Dump the cottage cheese, eggs, spinach, artichokes, both cheeses, and garlic into a large bowl and stir until you cannot see separate layers anymore
- Season to taste:
- Add salt and pepper, but start conservatively since the feta and Parmesan are already bringing serious salt to the party
- Spread and bake:
- Pour the mixture into your prepared dish, smooth the top with a spatula, and bake for 30 to 35 minutes until golden and set in the center
- Let it rest:
- Give it about five minutes out of the oven before slicing, otherwise it will be too loose to serve neatly
Save This bake became my go-to when I started training for a half marathon and needed serious protein without spending hours cooking. There is something satisfying about slicing into it and knowing each piece is working as hard as I am.
Make It Your Own
Sometimes I swap in fresh spinach, sautéing six cups until wilted then draining it thoroughly. The flavor is brighter, though frozen works perfectly fine and saves so much prep time on busy weeknights.
Serving Ideas
A simple green salad with a bright vinaigrette cuts through the richness beautifully. I have also served this alongside roasted vegetables or even with whole grain toast for a protein packed breakfast.
Storage and Meal Prep
This is one of those dishes that actually tastes better the next day as the flavors meld together. Store slices in an airtight container in the refrigerator for up to four days, or freeze individual portions for those weeks when cooking feels impossible.
- Wrap frozen slices individually so you can grab just one at a time
- Reheat in the microwave at 50 percent power to avoid drying out the edges
- Let frozen portions thaw overnight in the fridge for the best texture
Save There is something deeply satisfying about a dish that tastes indulgent but is actually working hard for your body. This bake hits that sweet spot every single time.
Recipe Questions
- → Can I use fresh spinach instead of frozen?
Absolutely. If using fresh spinach, you'll need about 6 cups. Sauté it until wilted, then thoroughly drain and chop it before adding to the mixture to avoid excess moisture.
- → How do I ensure the bake isn't watery?
The key is to properly drain the cottage cheese and squeeze all excess liquid from the thawed spinach. Artichoke hearts should also be well-drained. This prevents the final dish from becoming too wet.
- → Is this suitable for meal prepping?
Yes, it's an excellent choice for meal prep. Once cooled, you can store individual slices in an airtight container in the refrigerator for up to 4 days, or freeze portions for up to 2 months.
- → Can I customize the flavors?
Certainly! For an extra kick, consider adding a pinch of red pepper flakes to the mix. Chopped fresh herbs like chives, dill, or parsley would also enhance the savory profile.
- → What dietary needs does this dish meet?
This bake is naturally high in protein, low in carbohydrates, and suitable for a vegetarian diet. It's a great option for those looking for a nutritious and satisfying meal that aligns with these dietary preferences.
- → What is the best way to reheat leftovers?
For best results, reheat individual portions in the oven at 300°F (150°C) for about 10-15 minutes, or until warmed through. You can also use a microwave for quicker reheating, though the edges might not be as crisp.