Mediterranean Cozy Cottage Cheese Spinach Cake
This savory cake is soft, herby and full of Mediterranean flavor. It’s built on cottage cheese, feta and spinach, giving you a tender texture with a little richness and a lot of color. It works well as a snack, brunch dish or light dinner paired with a salad. It’s simple to mix, bakes evenly and tastes great warm or at room temperature.
Time
Prep: 15 minutes
Cook: 35–40 minutes
Total: 50–55 minutes
Ingredients
2 cups fresh spinach, chopped
(or 1 cup frozen spinach, thawed and drained)
3/4 cup crumbled feta
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
2 large eggs
1/2 cup olive oil
1/2 cup milk (regular or plant-based)
1 small onion, finely chopped
3/4 cup cottage cheese (implied from the title; essential for texture)
Instructions
Preheat the oven to 180°C / 350°F. Grease a loaf pan or small square baking dish.
Sauté the onion in a little olive oil until soft, then let it cool slightly.
In a bowl, whisk the eggs, olive oil and milk.
Stir in the cottage cheese until combined.
Add spinach, feta and the cooked onion. Mix well.
In another bowl, combine flour, baking powder, salt, pepper and garlic powder.
Fold the dry ingredients into the wet mix until just combined. Don’t overmix.
Pour the batter into the baking dish and smooth the top.
Bake 35–40 minutes until golden and a toothpick comes out clean.
Cool for at least 10 minutes before slicing.
Tips
Drain frozen spinach well so the cake doesn’t get soggy.
Use extra-dry cottage cheese if possible; it gives a firmer crumb.
Crumble feta finely for even flavor in every bite.
Let the onions cool so they don’t scramble the eggs.
Stir gently to keep the cake light.
Add a sprinkle of flour to the spinach before mixing to prevent clumping.
Bake on the middle rack for even color.
If the top browns too fast, cover loosely with foil.
Cool before slicing so the texture sets.
Serve warm for the best flavor and aroma.
Variations
Add chopped dill or parsley.
Mix in grated zucchini (well squeezed).
Replace feta with goat cheese.
Add olives for extra saltiness.
Use whole-wheat flour for a denser, heartier cake.
Add sun-dried tomatoes for a sharper flavor.
Replace milk with yogurt for more tang.
Stir in chili flakes for heat.
Use caramelized onions for sweetness.
Add pine nuts for crunch.
Q&A
Can I use low-fat cottage cheese?
Yes, but the cake will be a little less rich.
Can I skip the feta?
You can, but it adds a lot of flavor.
Can I make it gluten-free?
A 1:1 gluten-free flour blend works well.
Can I use frozen spinach?
Yes, just squeeze out all the water.
Why did my cake turn out dense?
Overmixing or too much moisture in the spinach.
Can I make muffins instead?
Yes, bake 15–20 minutes.
Can I add protein?
Cooked chicken pieces work, but keep them small.
How do I store it?
Refrigerate up to three days.
Can I freeze slices?
Yes, wrap tightly and freeze for up to two months.
What can I serve with it?
Greek salad, roasted veggies or a simple yogurt dip.
Nutrition
(Approx per serving, 8 servings)
Calories: ~240
Protein: 10 g
Carbs: 16 g
Fat: 15 g
Fiber: 1–2 g
Sodium: Moderate (depends on feta)
Conclusion
This spinach cottage cheese cake is simple, filling and easy to adjust. It’s perfect for meal prep, brunch or a light dinner with a salad. The mix of spinach, feta and cottage cheese gives you a balanced flavor and a soft texture that stays moist even after reheating.