This casserole arrived in my kitchen on a chilly weekend when I wanted something warm, portable, and delightfully savory for a family brunch. I first put this combination together the morning after a football game when I had jars of sun-dried tomatoes left in the fridge and a craving for something more interesting than plain scrambled eggs. The result was an immediate favorite; the sun-dried tomatoes provide concentrated sweetness and umami, the artichoke hearts lend a gentle briny bite, and the cottage cheese folded into the eggs keeps the bake creamy without heaviness.

I love how the texture balances between a delicate, custardy interior and a slightly golden edge around the pan. Spinach wilts into the base and becomes part of every forkful, while crumbled feta on top gives bright, salty pockets as you bite through. It’s the kind of dish that turns a busy morning into a moment where everyone slows down for a comforting, well-seasoned plate. Over the years I have served this to neighbors, packed it for picnics, and relied on it for holiday brunches; it never fails to get compliments and second helpings.

Ingredients

• Olive oil (1 tablespoon): Use a good extra-virgin brand for the initial sauté; it softens the shallot and carries aroma into the spinach. I prefer California or Greek oil with a mild fruitiness.
• Shallot (1, minced): Shallot adds a subtle sweet onion flavor. If you only have yellow onion, use 2 tablespoons finely minced to avoid overpowering the mix.
• Spinach (4 cups packed): Baby spinach works best because it wilts quickly and doesn’t need chopping. Fresh leaves give a brighter flavor than frozen; if using frozen, thaw and squeeze out excess liquid.
• Garlic (2 cloves, minced): Fresh garlic provides depth. Add it near the end of the wilt step to keep it from browning and turning bitter.
• Artichoke hearts (14 oz can, drained and chopped): Canned or jarred artichokes are convenient and tender. Drain well and pat dry so the casserole isn’t watery.
• Sun-dried tomatoes (7 oz jar, drained and chopped): These are the flavor anchor. If they’re packed in oil, drain and coarse chop; if packed dry, rehydrate briefly in warm water for 10 minutes.
• Eggs (18 large): Provide structure and protein. Room-temperature eggs blend more evenly into the cottage cheese for a uniform custard.
• Cottage cheese (1 1/2 cups): Adds creaminess and protein without making the bake heavy. Small-curd cottage creates a smoother texture when whisked with eggs.
• Milk (1/2 cup): Any milk works; whole milk yields a richer custard while 2% keeps it lighter.
• Feta cheese (1/2 cup): Crumbled on top to give briny, tangy bites as the casserole bakes; choose a good quality block feta for the best texture.
• Salt and black pepper: Season to taste but remember feta adds salt, so season conservatively.
• Fresh herbs for garnish: Chopped parsley, basil, or chives brighten each serving and add a fresh finish.

Instructions

Preheat and prepare: Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with nonstick spray or a light brush of oil to prevent sticking and to promote an even golden crust along the edges. Sauté aromatics and wilt the greens: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the minced shallot and cook for about 2 minutes until translucent and fragrant. Stir in the spinach and minced garlic and cook for 2 to 3 minutes until the spinach is fully wilted and the garlic is aromatic. Remove from heat promptly to avoid overcooking the garlic. Combine the vegetables: Off the heat, stir the drained, chopped artichoke hearts and the chopped sun-dried tomatoes into the skillet. Season lightly with kosher salt and black pepper to taste; remember feta will add saltiness later. Spread this vegetable mixture evenly across the bottom of the prepared pan. Whisk the custard: In a large bowl whisk together 18 large eggs, 1 1/2 cups cottage cheese, and 1/2 cup milk until smooth and slightly frothy. Taste and add a pinch of salt and a few grinds of black pepper. Pour this egg mixture over the spinach and vegetable layer in the baking dish and give a gentle stir with a spatula to distribute the ingredients evenly. Sprinkle 1/2 cup crumbled feta cheese evenly on top. Bake until set: Bake at 350 degrees F for 30 to 40 minutes until the center is set and the edges are just starting to turn golden. A gentle jiggle in the center is fine; it will finish setting as it rests. Remove from oven and let cool for 5 minutes before slicing into squares. Garnish with chopped fresh parsley, basil, or chives and serve warm.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to four days. For longer storage, cut into individual portions and wrap each piece in plastic wrap and foil before freezing; this prevents freezer burn and makes reheating simple. Reheat slices in a 350 degrees F oven for 10 to 15 minutes or microwave for 60 to 90 seconds until heated through. To preserve texture, avoid reheating more than once and store any garnish separately to maintain freshness.

Ingredient Substitutions

If you need to adjust ingredients, swap cottage cheese for ricotta for a slightly sweeter, denser custard or use Greek yogurt (full-fat) thinned with a splash of milk for tang and creaminess. Replace feta with goat cheese for a creamier, more floral note. For a dairy-free version, omit cottage cheese and feta and use a blend of silken tofu and a tablespoon of nutritional yeast, though the texture will be different. If sun-dried tomatoes are too intense, use roasted red peppers for a milder, sweeter profile.

Serving Suggestions

Serve warm with a crisp green salad and lemon vinaigrette to cut through the richness. Toasted sourdough or whole-grain slices add a crunchy contrast, and a side of fresh fruit balances the savory flavors. For a brunch buffet, cut into squares and place small bowls of chopped herbs, hot sauce, and a yogurt-herb dip nearby so guests can customize their plates.

Cultural Background

This savory bake is an American brunch staple inspired by Mediterranean flavors. The artichoke and sun-dried tomato pairing nods to Italian antipasto traditions, while the custard method draws from classic egg bakes that are common across many home-cooking cultures. The recipe blends pantry-friendly Mediterranean ingredients into a reliable all-day breakfast format popularized in home brunch culture.

Seasonal Adaptations

In spring, brighten the dish with chopped asparagus tips and peas. Late summer benefits from replacing sun-dried tomatoes with fresh heirlooms lightly roasted. In fall and winter, fold in roasted mushrooms and a handful of kale for heartier texture. Swap fresh herbs seasonally—tarragon in spring or rosemary in winter—to give the bake a seasonal twist.

Meal Prep Tips

Assemble the casserole in a disposable foil pan for easy transport and clean up. For efficient meal prep, divide into eight portions and store in stackable containers for grab-and-go breakfasts. Label each container with the date and reheating instructions. This method saves time on busy mornings while ensuring each portion reheats evenly.

Every time I serve this people ask for the recipe, and I love hearing which substitutions they tried. It’s a versatile, dependable dish that you can scale up or down, adapt to seasonal produce, and make ahead without losing flavor. Give it a try the next time you need a comforting, shareable breakfast with a Mediterranean twist.