Save The first time I made this spinach artichoke bake, my husband walked into the kitchen and asked what smelled so incredible. He couldnt believe it was actually packed with protein and low in carbs. Now its become our go-to when we want something that feels indulgent but keeps us on track.
Last winter I started bringing this to weekly meal prep sessions with my sister. We both hit a fitness goal that month, partly because this bake made healthy eating feel like a treat instead of a chore. Theres something about cutting into that golden top that just makes dinner feel special.
Ingredients
- 2 cups cottage cheese: Draining this thoroughly is crucial—I learned the hard way that excess liquid makes the center watery instead of set
- 3/4 cup crumbled feta cheese: Adds that perfect salty tang that cuts through the mild cottage cheese base
- 1/4 cup grated Parmesan cheese: Creates that gorgeous golden crust on top that makes this feel baked and finished
- 3 large eggs: These bind everything together while boosting the protein content even higher
- 1 cup frozen chopped spinach: Thaw and squeeze it until your hands cramp—every drop of water needs to go
- 1 cup artichoke hearts: Canned work perfectly here, just give them a rough chop so they distribute evenly
- 2 cloves garlic: Minced fresh adds an aromatic depth that you just cant get from powder
- Salt and pepper: Taste your mixture before baking since the feta is already quite salty
Instructions
- Get your oven ready:
- Preheat to 350°F and grease a 9×9-inch dish with butter or cooking spray. I like to butter the dish for extra flavor and insurance against sticking.
- Mix everything together:
- Combine cottage cheese, eggs, spinach, artichokes, feta, Parmesan, and garlic in a large bowl. Dont overthink it—just stir until its evenly distributed.
- Season thoughtfully:
- Add salt and pepper to taste, then give it one final stir. Remember the feta and Parmesan are already salty, so start light.
- Spread and bake:
- Pour the mixture into your prepared dish and smooth the top. Bake for 30–35 minutes until its golden on top and the center doesnt jiggle when you gently shake the pan.
- The patience step:
- Let it cool for at least 5 minutes before slicing. This seems impossible when it smells this good, but it makes the difference between neat squares and a messy scoop.
Save My friend requested this for her birthday dinner instead of cake. We served it with a simple salad and some crusty bread for the non-keto eaters. Watching everyone go back for seconds while feeling good about what they were eating—that might be my favorite kitchen memory this year.
Make It Your Own
Sometimes I swap in fresh spinach when I have a surplus from my garden box. Just sauté six cups until wilted, drain thoroughly, and chop it up. The fresh version has a brighter taste but honestly both work beautifully.
Storage Wisdom
This bake was practically designed for meal prep. Individual slices keep perfectly in airtight containers for four days, and they freeze surprisingly well for up to two months. I wrap each portion in parchment before freezing to prevent sticking.
Serving Ideas
A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. For a heartier meal, pair it with roasted vegetables or a light soup. Add a pinch of red pepper flakes if you like heat. Fresh herbs like basil or parsley brighten everything. A dollop of Greek yogurt on top adds extra creaminess.
- Red pepper flakes add a gentle warmth that balances the creamy base
- Fresh dill or chives make it feel lighter and more spring-like
- A squeeze of fresh lemon right before serving brightens the whole dish
Save Theres something deeply satisfying about a dish that nourishes you while tasting like comfort food. Hope this becomes a staple in your kitchen like it has in mine.
Recipe Questions & Answers
- → Can I use fresh spinach instead of frozen?
Yes, you certainly can. If opting for fresh spinach, sauté about 6 cups until it wilts down, then be sure to drain it thoroughly and chop it before incorporating it into the mixture.
- → How can I prevent the bake from being watery?
The key to a firm bake is ensuring both your cottage cheese is well-drained of excess liquid and that any thawed frozen spinach is squeezed very dry. Excess moisture will lead to a watery consistency.
- → Is this dish suitable for meal prepping?
Absolutely. This bake is excellent for meal prep. You can store individual portions in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 2 months for longer storage.
- → What can I add to enhance the flavor?
For an extra kick, a pinch of red pepper flakes can add a nice warmth. Alternatively, stir in a handful of chopped fresh herbs like dill, chives, or parsley to brighten up the overall taste.
- → Can I substitute the type of cheese?
While the combination of cottage cheese and feta is integral to this dish's texture and high protein content, you could experiment with other cheeses. Keep in mind that different cheeses may alter the final consistency and nutritional profile.