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Like, the kind of night where your socks don’t match, you’ve opened the fridge 12 times like something new’s gonna appear, and you’re this close to ordering something sad and soggy online?
Yeah. That was me. Standing there, blank stare, freezer door open, wondering if string cheese counts as dinner.
But then I spotted that bag of frozen spinach I’d been avoiding (I mean, why does spinach always feel like a commitment?), and I remembered a thing I made once that actually turned out really, really good. Like, “huh, I’d serve this to someone else” kind of good.
So I did it. I tossed it all in a bowl—cheese, spinach, eggs, some things that made sense—and threw it in the oven while I cleaned up three forks and a random sock off the kitchen floor (don’t ask). And 40 minutes later? Magic.
A warm, cheesy, golden-topped casserole that somehow felt… intentional. Like I meant to have my life together all along.
And now? I make it constantly.
Why You Might Want to Keep This in Your Back Pocket
Let me not oversell this—but also, let me oversell this:
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No crust. No pastry. No drama. Just mix and bake. Your 8-year-old could do it.
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Protein and veggies in one dish? Yeah, she’s a multitasker.
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Tastes like comfort food. But you don’t feel like you need a nap after.
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Reheats like a dream. Which means future you will be VERY happy with past you.
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Can go fancy or stay humble. Serve it with a side salad, or just eat it over the sink. No judgment.
What’s Actually in This Thing?
Nothing weird. Nothing expensive. Just the basics, baby.
Cottage cheese (2½ cups)
Please don’t leave. I know cottage cheese is divisive. But I promise, once it’s baked, it just turns into creamy goodness. If you hate it, swap for ricotta. I won’t fight you.
Eggs (3)
Holds it all together. Think of them as the casserole’s little glue buddies.
Frozen spinach (9 oz)
Defrost it and squeeze the ever-loving water out of it. Like, wring it like a sponge. Otherwise? Watery mess.
Feta (½ cup, crumbled)
Salty, tangy, does the heavy lifting in the flavor department. You could add more. Honestly? You probably should.
Yellow onion (½ cup, chopped)
I don’t always like chopping onions after a long day, so sometimes I just use frozen diced ones. We do what we can.
Butter (⅓ cup, melted)
Let’s not pretend we’re skipping the butter. This is where the richness comes from. You could use olive oil, but it won’t feel the same.
Parmesan (3 tbsp)
Sprinkle some on top and you’ve got that salty, golden crust. So satisfying.
Garlic powder (1 tsp), black pepper (½ tsp), paprika (½ tsp)
You could skip one, but why would you? It’s the little things that make it taste “cooked” and not “college roommate experiment.”
Let’s Talk Directions — But Make It Chill
Step 1:
Preheat the oven to 350°F. Grease your 8×8 dish. I use butter because why not, but spray works too.
Step 2:
In a big bowl, mix your cottage cheese and eggs. Stir until it looks… like something you’re about to trust your dinner to.
Step 3:
Toss in the spinach (seriously, squeeze it), feta, onion, butter, parm, and all the seasonings. Mix it up until it’s evenly green and smells like something your grandma might approve of.
Step 4:
Pour it into the dish. Level it out with a spoon or your finger. No one’s looking.
Step 5:
Bake for 40 minutes. Don’t open the oven 10 times like I always do. Let it get puffy and golden and just a little bit crusty on the edges.
Step 6:
Let it rest for 10 minutes. Or 5, if you’re impatient and don’t care about clean slices. Just know it firms up as it cools.
Wanna Get Wild? Here’s How You Can Change It Up
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Add chopped sun-dried tomatoes. That’s when I’m feeling fancy.
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Stir in cooked sausage or bacon if you need more oomph.
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Add fresh dill or parsley if you have it (or if your herbs aren’t already dead in the fridge).
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Use ricotta instead of cottage cheese. Totally works.
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Want it spicy? Red pepper flakes or a little hot sauce mixed in—chef’s kiss.
Leftovers: The Silent Hero
This casserole is the friend who shows up with snacks when you didn’t even ask.
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Fridge: Lasts 4–5 days. Reheat in the microwave or oven.
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Freezer: Yes. Slice it, wrap it, freeze it. Defrost in fridge overnight and heat when needed.
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Cold out of the fridge? Don’t knock it till you’ve tried it.
Final Thoughts (and Feelings)
If you’re looking for gourmet, this isn’t that.
But if you’re looking for good—like, “I just need a win today” kind of good—this is the dish.
It’s warm and creamy and filling without being heavy. It’s flexible and forgiving. And it somehow makes you feel like you’ve got it together, even when your hair’s in a messy bun and you’re eating it in pajamas at 11 a.m.
So go on. Make it. Love it. Change it up. Make it yours.
And if you do? Tell me. Send me a picture. Or don’t. But if you burn it or forget the spinach or your kid eats it and asks for seconds? I want to hear all of it.
We’re in this kitchen life together.
Spinach Feta Casserole
Ingredients
- 2 1/2 cups cottage cheese
- 3 eggs
- 1 9 oz package frozen spinach, thawed and drained
- 1/2 cup feta, crumbled
- 1/2 cup diced yellow onion
- 1/3 cup butter, melted
- 3 tablespoons grated parmesan
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- Preheat oven to 350 degrees F and grease an 8x8 baking dish.
- In a large bowl, beat together cottage cheese and eggs.
- Add spinach, feta, onion, melted butter, parmesan, black pepper, garlic powder, and paprika. Stir until well combined.
- Spoon the mixture into the prepared baking dish and spread evenly.
- Bake for 40 minutes, or until the center has set.
- Allow the dish to cool for 10 minutes before slicing and serving.
Notes