Description
This High Protein Spinach Artichoke Bake combines creamy cottage cheese, nutrient-rich spinach, and tender artichoke hearts into a delicious low-carb, keto-friendly casserole. Enhanced with tangy feta and Parmesan cheeses and seasoned with garlic, this baked dish makes a nutritious and satisfying meal perfect for meal prep or a protein-packed dinner.
Ingredients
Base Ingredients
- 2 cups cottage cheese
- 3 large eggs
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 1 cup canned or jarred artichoke hearts, drained and chopped
Cheeses
- 3/4 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
Seasonings
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven and prepare dish: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish thoroughly to prevent sticking and ensure even cooking.
- Combine ingredients: In a large bowl, mix together the cottage cheese, eggs, thawed and well-drained spinach, chopped artichoke hearts, crumbled feta, grated Parmesan, and minced garlic until evenly combined.
- Season the mixture: Add salt and freshly ground black pepper according to your taste preferences and stir well to distribute the seasoning throughout the mixture.
- Transfer to baking dish: Pour the combined mixture into the prepared baking dish, spreading it out evenly to ensure uniform baking.
- Bake the dish: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top turns golden brown and the center is set firmly, indicating it is fully cooked.
- Cool and serve: Remove the bake from the oven and let it cool for a few minutes to make slicing easier. Serve warm for best flavor and texture.
Notes
- Use fresh spinach by sautéing it lightly and draining thoroughly if preferred over frozen spinach for a fresher taste.
- For best texture, drain any excess liquid from the cottage cheese before mixing to prevent a watery bake.
- This dish is excellent for meal prep—store slices in the refrigerator for up to 4 days or freeze portions for up to 2 months.
