Save My weeknight dinners used to feel like a constant tug-of-war between convenience and nutrition until I pulled this bake out of the oven on a particularly busy Thursday. The smell of warm feta and garlic filled the kitchen, and I realized I'd stumbled onto something that didn't ask me to choose between quick and satisfying. It's become my answer to those evenings when I want real food without the fuss. One pan, a handful of ingredients, and I'm sitting down to something that actually keeps me full.
I brought this to a potluck once, skeptical that a healthy casserole would hold its own next to lasagna and mac and cheese. By the time I looked up, the dish was nearly empty and three people had asked for the recipe. One friend admitted she thought it was going to be boring diet food, then came back for seconds. That's when I knew this wasn't just a meal-prep staple for me anymore.
Ingredients
- Cottage cheese: The backbone of this bake, giving you creaminess and a hefty protein punch. Make sure to drain off any watery liquid pooling on top, or your casserole will turn soupy.
- Feta cheese: This brings the salty, tangy bite that keeps every forkful interesting. I've used both block feta and pre-crumbled, the block stuff has better texture but crumbled works in a pinch.
- Parmesan cheese: Just a quarter cup adds a nutty depth and helps the top turn golden and slightly crisp. Freshly grated melts better than the powdered kind.
- Large eggs: They bind everything together and boost the protein even higher. Three eggs give you structure without making it feel like a frittata.
- Frozen chopped spinach: Thaw it completely and squeeze it dry with your hands over the sink, you'd be surprised how much water hides in there. Fresh spinach works too, but you'll need to wilt and drain about six cups.
- Artichoke hearts: Whether canned or jarred, these add a mild, slightly sweet contrast to the tangy cheeses. Chop them into bite-sized pieces so they distribute evenly.
- Garlic: Two cloves minced fine bring warmth without overpowering the other flavors. I've accidentally added three before and no one complained.
- Salt and black pepper: Taste your mixture before baking since feta and Parmesan are already salty. A few good cracks of pepper make a noticeable difference.
Instructions
- Get your oven ready:
- Preheat to 350°F and grease a 9x9 inch baking dish with a little butter or oil. A light coating keeps the edges from sticking and makes cleanup easier.
- Mix everything together:
- In a large bowl, combine the drained cottage cheese, eggs, spinach, chopped artichokes, feta, Parmesan, and minced garlic. Season with salt and pepper, then stir until everything is evenly distributed and the eggs are fully incorporated.
- Transfer to the dish:
- Pour the mixture into your prepared baking dish and spread it out with a spatula so it's level. This helps it cook evenly and gives you a nice flat top.
- Bake until set:
- Slide it into the oven and bake for 30 to 35 minutes, watching for a golden top and a center that doesn't jiggle when you nudge the pan. If you poke the middle with a knife, it should come out mostly clean.
- Cool and slice:
- Let it sit for a few minutes after pulling it from the oven so it firms up a bit. Then cut it into six squares and serve warm, or let it cool completely for meal prep.
Save There was a Saturday morning when I reheated a slice of this straight from the fridge and ate it standing at the counter with my coffee. It wasn't fancy, but it felt like taking care of myself in a way that frozen waffles never did. That's when this recipe shifted from something I made to something I relied on.
How to Store and Reheat
I slice the whole bake into portions and stack them in a glass container with parchment between each piece. They keep in the fridge for up to four days and taste great cold, which makes them perfect for grab-and-go lunches. If you want to freeze them, wrap individual slices in plastic wrap, then toss them all in a freezer bag for up to two months. Reheat in the microwave for about a minute or in a 325°F oven until warmed through.
Ways to Change It Up
I've stirred in a handful of sun-dried tomatoes when I wanted something a little brighter, and I've swapped the spinach for kale when that's what I had on hand. A pinch of red pepper flakes gives it a subtle kick, and fresh basil or dill folded in at the end makes it feel almost fancy. Some nights I'll top it with a drizzle of hot sauce or a dollop of Greek yogurt, both work surprisingly well.
Serving Suggestions
This bake holds its own as a main dish, but I like pairing it with a simple arugula salad dressed in lemon and olive oil. It's also great alongside roasted cherry tomatoes or a pile of sautéed zucchini. If you're feeding people who want more carbs, a slice of crusty bread or some roasted potatoes round it out nicely.
- Serve it warm for dinner or cold for a high-protein breakfast.
- Pack it with a handful of mixed greens for an easy lunch box.
- Pair it with a light soup when you want something more filling.
Save This recipe has earned its spot in my regular rotation because it doesn't demand much but gives back plenty. I hope it becomes one of those dishes you turn to when you need something reliable, nourishing, and a little bit comforting.
Recipe Questions & Answers
- → Can I use fresh spinach instead of frozen?
Yes, sauté 6 cups of fresh spinach until wilted, then drain thoroughly and chop before adding to the mixture. This works beautifully and may provide a slightly fresher flavor profile.
- → How do I prevent the bake from becoming watery?
Drain the cottage cheese well and squeeze all excess moisture from thawed frozen spinach. These steps are crucial for achieving the proper texture and preventing a soggy result.
- → Can I make this ahead of time?
Absolutely. This dish is excellent for meal prep—store slices in an airtight container in the refrigerator for up to 4 days, or freeze individual portions for up to 2 months.
- → What can I serve with this bake?
It pairs well with a simple green salad, roasted vegetables, or can be enjoyed on its own as a complete protein-rich meal. For a heartier option, serve alongside whole grains if not following a low-carb diet.
- → Can I add extra protein or vegetables?
Yes, consider adding diced chicken, cooked bacon, or additional vegetables like bell peppers or zucchini. Just keep in mind that adding more moisture-rich vegetables may require adjusting baking time.