Spinach-Artichoke Casserole

READY IN: 50mins
Recipe by kzbhansen

I love artichokes and this hits the spot. I hope that you will try it and I hope you like it. The cheese is whatever tickles your fancy or whatever you have on hand. I like to do a combo sometimes. This recipe is good hot or cold

Top Review by Mrs B

I made 4/5ths the quantity due to a slight shortage in the spinach department! Baked this in an 8x8 pyrex dish and got 4 good sized portions. We had this hot on day 1 and cold the next. Slight dissent in the ranks over the rating; Mr B preferred it hot and awarded 4 stars: I preferred it cold and give this 5 :-) Loved the flavours, texture and ease of making. I did have to make a couple of changes; I used canned artichokes ('cos that's what I had to hand) and as I don't have any savory I was generous with the thyme and added a touch of concentrated mint sauce (the Kitchen Dictionary says of savory "A herb in the mint family which has the flavor of both mint and thyme")! Next time I might add a little smoked cheese to the mix.

Ingredients Nutrition

Directions

  1. Oil 9 X 13 pan with artichoke oil.
  2. Cut up the artichokes.
  3. Arrange the artichokes on the bottom of the pan.
  4. In a Large bowl, mix spinach, parsley, eggs, herbs, salt & pepper and 1°C grated cheese.
  5. Pour over the top of artichokes; sprinkle the top with the remaining 1/2 C cheese. (I always tend to use more so add more if your a cheese lover).
  6. Bake at 350 for 30 minutes.
  7. This recipe is good hot or cold.

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