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Elysian Fields Spinach and Artichoke Casserole

Serves 6 - 8

Preheat oven to 350° F

1/2 cup (1 stick) butter
1 medium chopped onion
2 cloves minced garlic
2 10-ounce packages frozen spinach, cooked and drained
1 16-ounce can marinated artichoke hearts, drained and diced
1 pint combination of plain yogurt and lebna (can substitute sour cream)
1/2 cup grated Parmesan cheese + more to sprinkle on top
3 sprigs of parsley, chopped

Melt butter in a small skillet over medium heat. (It’s a lot of butter, but it’s important. Use oleo or margarine if necessary.) Add onions and garlic and sauté until transparent but not brown.

Combine spinach, artichoke hearts, yogurt/lebna mixture and Parmesan cheese in a 1-1/2 quart casserole dish. Salt to taste, sprinkle with more Parmesan cheese and bake 20 to 30 minutes, or until golden brown and bubbly.

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