High Protein Spinach Artichoke Bake (Printable)

A creamy, savory, and protein-rich bake featuring spinach and artichoke, ideal for a satisfying, low-carb meal.

# 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

# Step-by-Step:

01 - Preheat the oven to 350°F. Grease a 9×9-inch baking dish with cooking spray or a small amount of oil.
02 - In a large bowl, combine the cottage cheese, eggs, spinach, artichoke hearts, feta cheese, Parmesan cheese, and minced garlic. Mix thoroughly until all ingredients are evenly distributed.
03 - Season the mixture with salt and freshly ground black pepper to taste. Stir until well combined and uniform in texture.
04 - Pour the mixture into the prepared baking dish, spreading it evenly with a spatula to ensure uniform thickness.
05 - Bake for 30 to 35 minutes, or until the top is golden brown and the center is completely set. A knife inserted in the center should come out clean.
06 - Remove from the oven and let cool for 5 to 10 minutes before slicing into squares and serving warm.

# Expert Advice:

01 -
  • You get that creamy artichoke dip flavor as an actual meal with enough protein to keep you satisfied for hours
  • The whole thing comes together in about ten minutes of hands on time then the oven does all the work
  • It meal preps beautifully so you can have a luxurious lunch without any weekday effort
02 -
  • The first time I made this I forgot to drain the spinach well and ended up with a watery mess that needed another twenty minutes in the oven
  • Letting it cool for those few minutes seems pointless but it's the difference between neat slices and a scoopable situation
03 -
  • Use a box grater to drain the spinach in the sink, pressing down with a bowl to extract every drop of water
  • If the top is browning too fast, tent it with foil for the last ten minutes
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