Some side dishes steal the spotlight and end up being the star of the show – and this simple Spinach Casserole is just such a dish. It strikes that perfect balance between rich flavor and simple preparation, and it goes with all sorts of delicious mains like keto pork tenderloin or easy baked shrimp.
I love how the spinach melts down into the creamy, cheesy base without feeling overly heavy. Cottage cheese adds protein and a lovely texture, while Gruyère and Parmesan create that irresistible golden crust on top. It really does steal the spotlight of any keto meal!
I created this recipe recently because I wanted something a little different from my go-to sides like sautéed keto vegetables. I was craving something that tasted like comfort food and this recipe met the moment. I honestly didn’t expect it to be this good, but it was love at first bite.
Why You Will Love This Spinach Casserole
- So easy to make: Sauté the veggies, stir in the cheese, and bake until bubbly.
- Surprisingly delicious: I thought it would be good, but I didn’t know it would be this good!
- Everyday ingredients: Fresh spinach, cottage cheese, and a few simple seasonings come together to create something truly comforting.
- High protein: With almost 15 grams per serving, it helps make your meal extra satisfying.
- Goes with everything: Serve with chicken, pork, beef, or fish. It fits right into weeknight dinners or holiday celebrations.
- Make ahead option: Assemble it a day in advance and bake when ready, or refrigerate the leftovers for easy re-heating.
Ingredient Notes
- Butter: I sauté the veggies in butter for extra flavor, but you can also use olive oil.
- Onion: Only use a little onion because they add to the carb count. One quarter cup is just enough to add flavor.
- Garlic: I prefer the flavor from fresh garlic, but you can also use garlic powder.
- Spinach: I used fresh baby spinach, but you can also use frozen. Thaw it first and squeeze out the excess water before sautéing.
- Cottage cheese: Cottage cheese is a great addition to make the casserole even higher in protein. You can also use ricotta.
- Shredded cheese: I used gruyere for the filling as well as the top of the casserole, plus some Parmesan to play up the Italian flavor. But you could also use mozzarella or sharp cheddar.
- Kitchen staples: Egg, red pepper flakes, black pepper, and salt.
How to Make This Recipe
- Sauté the onion: Melt the butter and cook the onion until they start to soften. Stir in the garlic, salt, pepper, and red pepper flakes.
- Wilt the spinach. Add a few handfuls of spinach at a time, allowing it to cook down a bit before adding more. Cook until it is all wilted but not watery.
- Transfer to a bowl: Use a slotted spoon to leave any liquid behind in the pan. But be sure to get all the pieces of onion and garlic.
- Add the cheese: Mix in the cottage cheese, half of the gruyere, half of the parmesan, and the egg.
- Bake: Spread the mixture in a ceramic baking dish and top with the remaining shredded cheese and parmesan. Bake until the mixture is bubbly.
Tips for Success
Don’t overcook the spinach: Sauté until just wilted, as overcooking can make it watery. Draining off any excess moisture in the pan will also help keep the casserole from getting soupy.
Use high quality cheese: Gruyère adds wonderful flavor and meltability. Freshly grated Parmesan also gives the top a delicious golden crust.
Season to taste: If you are salt sensitive, consider skipping any additional salt. All three cheeses have plenty as it is.
Make it a meal: This spinach casserole could easily become the whole meal with some cooked chicken or sausage. Just stir it in along with the other ingredients in Step 5.
More Keto Casseroles to Love!
Spinach Casserole Recipe
Ingredients
- 1 tbsp butter, or olive oil
- 1/4 cup (40 g) chopped onion
- 4 cloves garlic, minced
- 15 ounces (425.24 g) fresh baby spinach, see notes for using frozen
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp red pepper flakes
- 1 cup (210 g) cottage cheese
- 1 cup (132 g) gruyere cheese, shredded, divided
- 1/3 cup (33.33 g) grated Parmesan, divided
- 1 large egg
Instructions
- Preheat the oven to 375ºF.
- In a large skillet, melt the butter over medium heat. Add the onions and cook until beginning to soften, about 3 minutes. Add the garlic, Italian seasoning, salt, pepper, and red pepper flakes, and cook another minute.
- Add the spinach a few handfuls at a time, allowing it to cook down a bit before adding more. Cook until all of the spinach is wilted, about 5 minutes.
- Using a slotted spoon, transfer to a mixing bowl, leaving as much liquid in the pan as possible (be sure to get all the pieces of onion and garlic into the bowl).
- Add the cottage cheese, half of the gruyere, half of the parmesan, and the egg. Stir to combine well.
- Spread the mixture in a ceramic baking dish that holds 1.5 to 2 quarts. Top with the remaining shredded cheese and parmesan.
- Bake about 25 minutes, until the mixture is bubbly, and the cheese is melted and beginning to brown on top.
Notes
Nutrition
Frequently Asked Questions
Shredded mozzarella, Swiss, or even sharp cheddar will too. The flavor will change slightly, but the casserole will still be cheesy and delicious.
It’s great for up to 4 days in the fridge and can be easily rewarmed in the oven or the microwave.
This keto spinach casserole recipe has 5.6g of carbs and 1.7g of fiber per serving. That comes to 3.9g net carbs per serving.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Nothing about frozen spinach in Notes!
Right under the Ingredients you Need section: Spinach: I used fresh baby spinach, but you can also use frozen. Thaw it first and squeeze out the excess water before sautéing.
Hi! Love your recipes! Thank you! Thank you!
On the Spinach Casserole recipe you say to see notes if using frozen spinach but I didn’t see anything there.
Caryn
It’s in the “ingredients” section of the blog post. 🙂
I’ve made this twice in 2 weeks. it is so good. the first time I didn’t have guyere cheese and subbed with mozzarella. Both versions are delicious 😋!
I made this for dinner tonight. Absolutely delicious!
Very delicious with just a hint of spice. A versatile side dish. I also used it as a base for my ham and poached egg for breakfast. It was like an eggs florentine benedict, only much more flavourful!