Save I started making this during a phase where I was trying to hit protein goals without living on chicken breast alone. The cottage cheese idea came from my grandmother who used it in everything from lasagna to pancakes she swore by its creamy texture and how it melted into dishes without anyone realizing what they were eating.
My friend Sarah came over for dinner last month and practically hovered over the baking dish asking what smelled so incredible. When I told her it was cottage cheese and spinach she looked genuinely confused like I was playing some kind of trick on her. Now she texts me every Sunday asking if Im making my green protein thing.
Ingredients
- 2 cups cottage cheese: Drain this really well I put it in a sieve for about 20 minutes while I prep everything else so your bake doesnt turn out watery
- 3/4 cup crumbled feta cheese: Get the good stuff here, it brings that salty tang that cuts through the mild cottage cheese
- 1/4 cup grated Parmesan cheese: Adds a nutty richness on top
- 3 large eggs: Room temperature eggs incorporate better into the cheese mixture
- 1 cup frozen chopped spinach: Thaw and squeeze it in a clean kitchen towel until your hands hurt seriously get every drop out
- 1 cup canned artichoke hearts: Rough chop these so you get little bursts of briny flavor throughout
- 2 cloves garlic: Minced fresh because jarred garlic never quite hits the same note
- Salt and black pepper: Taste before baking since feta is already salty
Instructions
- Get your oven ready:
- Preheat to 350°F and grease a 9×9 baking dish with butter or oil
- Mix everything together:
- Combine all ingredients in a large bowl and stir until the eggs are fully incorporated and spinach is evenly distributed
- Transfer to your baking dish:
- Pour the mixture in and spread it evenly with a spatula
- Bake until golden:
- Bake for 30 to 35 minutes until the top is lightly golden and the center doesnt jiggle when you gently shake the pan
- Let it rest:
- Cool for at least 5 minutes before slicing this helps it set and makes serving much cleaner
Save This became my go-to Sunday meal prep after I realized it actually tastes better the next day. The flavors meld together and the texture firms up perfectly into neat little squares I can grab for breakfast or lunch throughout the week.
Make It Your Own
Sometimes I add a pinch of red pepper flakes when I want something with a little kick. Fresh herbs like basil or dill work beautifully too especially in summer when my herb garden is overflowing and I need ways to use everything up.
Serving Ideas
Ive served this for brunch with a simple green salad and for dinner alongside roasted chicken. Its equally good warm straight from the oven or at room temperature which makes it incredibly flexible for feeding people at different times.
Storage And Meal Prep
This keeps beautifully in the fridge for up to four days and freezes well too. I cut it into portions before freezing so I can grab exactly what I need.
- Wrap individual portions in plastic then foil for the freezer
- Thaw overnight in the fridge and reheat at 350°F for about 10 minutes
- The texture stays surprisingly close to fresh which isnt always true with egg-based dishes
Save Hope this becomes a staple in your kitchen like it has in mine. Theres something deeply satisfying about a dish that feels indulgent but is actually working overtime for your health.
Common Questions
- → Can I use fresh spinach instead of frozen?
Yes, you can substitute fresh spinach. Sauté about 6 cups of fresh spinach until it wilts, then drain it thoroughly and chop before adding to the mixture to prevent excess moisture.
- → How can I ensure the bake isn't watery?
The key is to thoroughly drain both the thawed spinach and the artichoke hearts. Also, ensure your cottage cheese is well-drained of any excess liquid before mixing to avoid a watery result.
- → Is this dish suitable for meal prepping?
Absolutely! This bake is excellent for meal prep. 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.
- → What if I don't have feta cheese?
While feta adds a distinct tangy flavor, you could try substituting with another crumbly, savory cheese like goat cheese or even a sharp cheddar, though the flavor profile will be different.
- → Can I add other vegetables to this bake?
Certainly! Feel free to incorporate other finely chopped vegetables that cook quickly, such as bell peppers, mushrooms, or green onions, to customize the flavor and texture. If they have high moisture, consider sautéing them first.
- → How do I know when the bake is fully cooked?
The bake is ready when the top is golden brown and the center is set. A knife inserted into the center should come out clean, indicating it's thoroughly cooked through.