High Protein Spinach Artichoke

Protein-packed spinach and artichoke casserole with creamy cottage cheese, feta, and eggs. Ready in under an hour.

# What You 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

# Directions:

01 - Preheat oven to 350°F. Grease a 9x9 inch baking dish with butter or cooking spray.

02 - In a large mixing bowl, whisk together cottage cheese and eggs until well blended.

03 - Add thawed spinach, chopped artichoke hearts, minced garlic, feta cheese, and Parmesan cheese to the bowl. Fold ingredients together until evenly distributed.

04 - Season with salt and black pepper to taste. Stir until all ingredients are thoroughly combined.

05 - Pour the mixture into the prepared baking dish and spread evenly with a spatula.

06 - Bake for 30 to 35 minutes, or until the top is golden brown and the center is set when tested with a knife.

07 - Remove from oven and allow to cool for 3 to 5 minutes before slicing and serving.

# Expert Advice:

01 -

It tastes indulgent but keeps you full for hours without the carb crash.
You can prep it in under ten minutes and forget about it while it bakes.
Leftovers reheat beautifully, so lunch is handled for half the week.

02 -

Do not skip draining the cottage cheese and spinach, or you will end up with a soupy, sad casserole that never sets.
Let it rest after baking for at least five minutes so the layers firm up and you get clean slices instead of a crumbly heap.

03 -

Use block feta and crumble it yourself, it melts better and tastes fresher than the pre-crumbled kind.
If the top is browning too fast, tent it loosely with foil for the last ten minutes of baking.