Spinach Artichoke Tomato Bake (Printable Version)
A savory blend of spinach, artichokes, and sun-dried tomatoes baked to golden perfection.
# Everything You’ll Need:
→ Vegetables and Aromatics
01 -
4 cups packed fresh spinach leaves
02 -
1 shallot, minced
03 -
2 cloves garlic, minced
04 -
14-ounce can artichoke hearts, drained and chopped
05 -
7-ounce jar sun-dried tomatoes, drained and chopped
→ Dairy and Eggs
06 -
18 large eggs
07 -
1½ cups cottage cheese
08 -
½ cup milk
09 -
½ cup crumbled feta cheese
→ Oils and Seasonings
10 -
1 tablespoon olive oil
11 -
Kosher salt, to taste
12 -
Freshly ground black pepper, to taste
→ Garnish
13 -
Chopped fresh parsley, basil, or chives
# Steps to Cook:
01 -
Preheat oven to 350°F. Grease a 9×13-inch baking pan with nonstick spray and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Sauté minced shallot for 2 minutes. Add spinach and garlic; cook until spinach wilts, about 3 minutes. Remove from heat and stir in artichoke hearts and sun-dried tomatoes. Season with salt and black pepper.
03 -
Transfer vegetable mixture evenly into prepared baking dish.
04 -
In a large bowl, whisk together eggs, cottage cheese, and milk. Season with salt and black pepper to taste.
05 -
Pour egg mixture over the vegetables in the baking dish. Gently stir to combine. Sprinkle feta cheese evenly on top.
06 -
Bake for 30 to 40 minutes, until eggs are set and edges are lightly golden. Let cool for 5 minutes before garnishing with fresh herbs. Cut into squares and serve warm.
# Extra Suggestions:
01 -
This dish can be served warm or at room temperature and can be prepared ahead and refrigerated before baking.