Yummy high-protein and low-fat recipe. You can use low-fat or fat-free cottage cheese.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix cottage cheese, spinach, eggs, and Parmesan cheese together in a bowl; pour into an 8-inch square baking dish and smooth into an even layer.

  • Bake in preheated oven until the cheese is bubbling along the edges, 20 to 30 minutes. Season with garlic powder, salt, and pepper.

Nutrition Facts

135 calories; protein 16.8g 34% DV; carbohydrates 5.2g 2% DV; fat 5.3g 8% DV; cholesterol 73.9mg 25% DV; sodium 466.2mg 19% DV. Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/22/2014
I am allergic to garlic so I skipped that. This is good reheated too. I squeezed the spinach to get additional liquid out (about 1/2 cup) and I believe that eliminated the extra water in the pan after baking. I used my toaster over and left it in for 30 minutes. I used a stoneware casserole dish. I used 2% low fat cottage cheese. I highly recommend this recipe. All good nutrients! Read More
(15)

Most helpful critical review

Rating: 2 stars
06/10/2018
Being a meat eater who is married to a man raised not eating meat , I have tried many meat free recipes. The all time best is one similar to this one. Every meat eating person I have shared it with was blown away at how good it is and that it looks like meat. It's called cottage cheese loaf and is a big favorite in the Adventist church world. Me, the farm raised meat eater stands by the oven waiting for it to come out. 1 lrg cottage cheese, 1 med onion chopped, 5 eggs, 3 pkgs George Washington brown broth, 1 and 1/2 cups pecans, 1 stick melted butter. Mix all then add 5 cups special k. Bake at 350 for 45-50 min in a 9x9 dish, ps the GW broth is vegetarian as well. Its wonderful cold on bread with mayo. Read More
(2)
47 Ratings
  • 5 star values: 28
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
06/22/2014
I am allergic to garlic so I skipped that. This is good reheated too. I squeezed the spinach to get additional liquid out (about 1/2 cup) and I believe that eliminated the extra water in the pan after baking. I used my toaster over and left it in for 30 minutes. I used a stoneware casserole dish. I used 2% low fat cottage cheese. I highly recommend this recipe. All good nutrients! Read More
(15)
Rating: 4 stars
06/15/2014
I have made this twice. The first time I made it as written and it was ok but not that interesting. I made it the second time because I had cottage cheese that I had to use. I added diced sweet onion and a dash of cayenne. I think I will use whipped cottage cheese in the future for a better texture. Thanks, Mandie. Read More
(12)
Rating: 4 stars
05/14/2014
I really like this. I used Daisy 2% low-fat cottage cheese and added the garlic powder salt and pepper before cooking. So glad I added the optional garlic powder. It gave this a great flavor. I ended up cooking it about 35 minutes. After I cut it there was a very small pool of liquid in the bottom of the dish and on the plates that took away from the appearance just a little. This might not have happened had I used a full fat cottage cheese. I made this for a side to salmon but I see enjoying it for lunch too. Read More
(7)
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Rating: 5 stars
02/17/2017
to be honest I wasn't expecting to like this. it was more of a "what can I make with the stuff I have now" type of recipe. I was truly surprised how much my family and I liked it. I used fresh spinach instead of frozen so I am not sure how much of a difference it had made but it was tasty and we will make it again Read More
(6)
Rating: 4 stars
11/23/2015
This was a good recipe and tastes similar to souffle. I would probably add some nutmeg or something to make the seasoning more interesting but it is a good recipe for variety in your veggies! Read More
(5)
Rating: 5 stars
06/06/2016
Being a vegetarian it's very hard to find good recipes with protein in them but this one is excellent! I added some onions Cilantro and feta for extra flavor! You can even throw it all in a slow cooker overnight for the next morning Read More
(4)
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Rating: 5 stars
08/31/2017
I had made this recipe before and relaized that It was a good 4 star but didn't rate it. This time I had fresh spinach from my garden therefore I carmalized some onions and sautéed my spinach instead. As per other reviewers I add Garlic powder ( my family loves garlic) and a good 1/2 cup Parmesan cheese. Came out wonderful but still a little liquid on the bottom. Read More
(4)
Rating: 4 stars
12/01/2015
It was good but bland. The second time I made it I added dried onion garlic salt dried jalapeno and mixed salad herbs and an extra sprinkle of Parmesan on top. Read More
(3)
Rating: 5 stars
07/27/2017
Although I haven't made this particular recipe it's identical (plus one egg) to my recipe for lasagna filling which I love love love. Never thought to bake it on its own. Read More
(2)
Rating: 2 stars
06/10/2018
Being a meat eater who is married to a man raised not eating meat , I have tried many meat free recipes. The all time best is one similar to this one. Every meat eating person I have shared it with was blown away at how good it is and that it looks like meat. It's called cottage cheese loaf and is a big favorite in the Adventist church world. Me, the farm raised meat eater stands by the oven waiting for it to come out. 1 lrg cottage cheese, 1 med onion chopped, 5 eggs, 3 pkgs George Washington brown broth, 1 and 1/2 cups pecans, 1 stick melted butter. Mix all then add 5 cups special k. Bake at 350 for 45-50 min in a 9x9 dish, ps the GW broth is vegetarian as well. Its wonderful cold on bread with mayo. Read More
(2)