High Protein Spinach Artichoke Bake

# 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

# Method Steps:

01 - Preheat the oven to 350°F. Grease a 9×9-inch baking dish lightly with cooking spray or oil.

02 - In a large mixing bowl, combine the cottage cheese, eggs, spinach, artichoke hearts, feta cheese, Parmesan cheese, and minced garlic. Mix thoroughly with a spatula or whisk until evenly distributed.

03 - Season the mixture with salt and freshly ground black pepper to taste. Stir until all ingredients are well incorporated and the mixture is uniform.

04 - Pour the mixture into the prepared baking dish. Use a spatula to spread the filling evenly, ensuring the surface is level.

05 - Bake for 30 to 35 minutes, or until the top is golden brown and the center is completely set. The edges should be slightly bubbling.

06 - Remove from the oven and let the bake cool for 5 to 10 minutes before slicing. This allows the custard to set for cleaner serving.

# Expert Advice:

01 -

You get 16 grams of protein per serving without any meat or weird protein powder aftertaste
The whole thing comes together in one bowl and bakes up like a savory custard that somehow feels indulgent

02 -

The first time I made this I forgot to drain the cottage cheese and ended up with a soupy mess that never quite set properly
Squeezing frozen spinach feels tedious but it makes the difference between a watery bake and one with proper texture

03 -

Use a box grater to grate your own Parmesan instead of buying pre-grated it melts better and tastes fresher
If you only have fresh spinach sauté 6 cups until wilted then drain thoroughly just like the frozen kind