This casserole became my go-to for weekend brunches and holiday mornings the moment I first layered tender spinach with tangy artichoke hearts and sweet, slightly chewy sun-dried tomatoes. I discovered the combination during a sleepy Saturday when I wanted something easy to feed family and guests without standing over a stove. The result balanced richness from eggs and cottage cheese with bright tomato accents and salty feta, and it transported everyone straight to the table, eager for seconds. The texture is luxurious yet light: a custardy interior with slightly golden edges and little pockets of flavor where tomatoes and artichoke bits concentrate.

I love that this dish works equally well for a relaxed breakfast, a celebratory brunch, or a portable potluck offering. It stores beautifully and reheats without losing its structure, so I often make it the night before gatherings. There’s something undeniably comforting about a panful of baked eggs flavored with Mediterranean ingredients, and every time I serve this, someone asks for the recipe. It’s approachable, forgiving, and rewards small technique details—like sautéing the shallot properly and draining the artichokes well—with bright, layered flavor.

Ingredients

• Olive oil (1 tablespoon): Use a good-quality extra virgin olive oil for flavor depth. It’s the first flavor the shallot picks up and helps to soften the spinach without adding heaviness.
• Shallot (1, minced): Shallot gives a sweet oniony base that caramelizes slightly in 2 minutes; choose a firm one with no soft spots for the best flavor.
• Spinach (4 cups packed): Fresh baby spinach wilts quickly and contributes volume and bright color; baby leaves work best because they soften uniformly without tough stems.
• Garlic (2 cloves, minced): Adds aromatic backbone; add after the spinach starts to wilt to avoid burning and developing bitterness.
• Artichoke hearts (14-ounce can, drained and chopped): Canned are convenient—drain well and pat dry to prevent excess moisture that can make the bake watery.
• Sun-dried tomatoes (7-ounce jar, drained and chopped): Use jarred sun-dried tomatoes packed in oil for tenderness and rich flavor; drain but reserve a teaspoon of oil if you want extra tomato punch.
• Eggs (18 large): The structural base—use room-temperature eggs for a silkier custard and more even baking.
• Cottage cheese (1 1/2 cups): Adds creaminess and a subtle tang; small-curd works best for a smooth texture inside the bake.
• Milk (1/2 cup): Any milk works; whole milk yields richer custard while 2% keeps it lighter without compromising texture.
• Feta cheese (1/2 cup): Crumbled feta on top provides briny pops of flavor; choose the block style and crumble yourself for a fresher taste.
• Garnish (chopped parsley, basil, or chives): Fresh herbs brighten each serving—use what’s in season or available from your windowsill pot.

Instructions

Preheat and prepare: Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking dish with nonstick spray or a thin smear of butter. Proper pan preparation prevents sticking and helps the casserole release cleanly when cutting squares. Sauté aromatics and wilt greens: In a large skillet over medium-high heat, warm 1 tablespoon of olive oil until shimmering. Add the minced shallot and cook for about 2 minutes until softened and slightly translucent. Add the spinach and minced garlic and cook, stirring, for 2 to 3 minutes until the spinach is fully wilted and any excess liquid has cooked off. Remove from heat immediately to avoid overcooking. Combine vegetables: Stir the drained and chopped artichoke hearts and sun-dried tomatoes into the skillet with the spinach. Taste and season lightly with kosher salt and freshly ground black pepper—remember the feta will add saltiness later, so keep the initial seasoning restrained. Layer the base: Spread the vegetable mixture evenly across the bottom of the prepared pan. An even bed ensures uniform distribution of flavor and avoids dense pockets of vegetables in every square. Whisk custard and assemble: In a large bowl, whisk together 18 eggs, 1 1/2 cups cottage cheese and 1/2 cup milk until smooth. Season lightly with salt and pepper. Pour the egg mixture evenly over the vegetables in the pan, using a spatula to nudge the mixture so it fills in around larger artichoke pieces. Top with crumbled feta spread across the surface. Bake and rest: Bake for 30 to 40 minutes, rotating once if your oven runs hot, until the center is set and the edges are lightly golden. A toothpick inserted near the center should come out clean or with a few moist crumbs. Remove from oven and let rest for 5 minutes before garnishing with chopped parsley, basil or chives, then cut into squares and serve warm.

Storage Tips

Store leftover squares in an airtight container in the refrigerator for up to four days. To freeze, cut into individual portions and wrap each piece tightly in plastic wrap, then place in a freezer-safe bag or container for up to three months. Reheat from chilled in a 350 degrees F oven for 10 to 12 minutes or until warmed through; if frozen, thaw overnight in the refrigerator and then reheat. Avoid microwaving for long stretches; oven reheating preserves the custard’s texture and ensures even temperature throughout.

Ingredient Substitutions

If you prefer a lighter version, swap full-fat cottage cheese for low-fat or use Greek yogurt thinned with a little milk for a tangy alternative. For a vegan approach, replace eggs with a chickpea flour batter and use a firm tofu blended with non-dairy yogurt to mimic the custard—note the texture and baking time will differ. Replace feta with goat cheese for a creamier tang or omit cheese altogether and increase seasonings. If sun-dried tomatoes packed in oil aren’t available, rehydrate dry-packed tomatoes in warm water and toss with a teaspoon of olive oil to bring back richness.

Serving Suggestions

Serve squares warm with a simple side salad of arugula dressed in lemon vinaigrette, or alongside crusty bread and a smear of herb butter for brunch. For a lighter meal, offer fresh fruit and toasted nuts—walnuts or almonds add crunch and balance. Garnish each piece with chopped basil or chives right before serving to introduce a fresh herbal note that contrasts beautifully with the savory filling. For a crowd, pair with roasted potatoes or a charcuterie board to make a fuller spread.

Cultural Background

This dish draws inspiration from Mediterranean flavors—artichokes, sun-dried tomatoes and feta are staples across Italy, Greece and coastal Spain. I adapted those ingredients into a classic American-style baked egg dish that’s similar in spirit to frittatas and baked custards. The concept of combining preserved vegetables with eggs has long been popular in home kitchens because it maximizes flavor while minimizing prep and waste, making it a perfect union of pantry staples and fresh produce.

Seasonal Adaptations

Swap baby spinach for tender spring greens like baby kale or Swiss chard in cooler months, and add sliced cherry tomatoes in summer for freshness. In colder months, fold in roasted red peppers or caramelized onions for additional depth. For holiday mornings, stir in chopped roasted mushrooms and finish with a sprinkle of smoked paprika to add warmth. Small changes in herb choice—dill in spring or thyme in fall—shift the dish subtly to match the season.

Meal Prep Tips

For efficient meal prep, assemble the casserole the night before and refrigerate uncovered for 30 minutes to let the surface dry slightly, then cover and bake in the morning. Alternatively, bake fully, cool, and portion into containers for grab-and-go breakfasts. Use glass containers that go from fridge to oven for easy reheating. Label containers with reheating times and date, and include a fresh herb packet to sprinkle on top when serving to refresh the presentation.

Whether you’re feeding a crowd or planning weekday breakfasts, this casserole offers flexibility, flavor, and comfort. It’s the kind of recipe that becomes part of a family rotation—easy to customize, simple to scale, and always welcome at the table. Give it a try and make it your own with the herb and cheese combinations you love.