Save A rich, creamy casserole featuring tender spinach, artichoke hearts, and a blend of cheeses—perfect as a comforting side or vegetarian main.
This bake quickly became a staple at my family gatherings. The blend of cheeses brings everyone back for seconds, and even my friends who usually avoid vegetables can't resist a scoop!
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Ingredients
- Frozen chopped spinach: 2 cups (about 200 g), thawed and drained
- Artichoke hearts: 1 can (400 g), drained and roughly chopped
- Garlic: 2 cloves, minced
- Onion: 1 small, finely chopped
- Cream cheese: 1 cup (240 g), softened
- Sour cream: 1 cup (240 ml)
- Mozzarella cheese: 1 cup (100 g), shredded
- Parmesan cheese: 1/2 cup (50 g), grated
- Cheddar cheese: 1/2 cup (50 g), shredded
- Salt: 1/2 teaspoon
- Ground black pepper: 1/4 teaspoon
- Dried Italian herbs: 1/2 teaspoon
- Olive oil: 1 tablespoon
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Instructions
- Prepare Baking Dish:
- Preheat your oven to 375°F (190°C). Grease a 9x9-inch (23x23 cm) baking dish.
- Sauté Aromatics:
- Heat olive oil in a skillet over medium heat. Add onion and garlic and cook until soft, about 3 minutes.
- Add Vegetables:
- Stir in thawed spinach and artichoke hearts. Cook for 2 to 3 minutes, mixing occasionally then remove from heat.
- Mix Cheeses and Dairy:
- In a bowl combine cream cheese, sour cream, half the mozzarella, half the Parmesan, cheddar, salt, pepper and Italian herbs. Mix until smooth.
- Combine Filling:
- Fold the cooked vegetables into the cheese mixture until evenly incorporated.
- Assemble:
- Spread the mixture into the baking dish. Top with remaining mozzarella and Parmesan.
- Bake:
- Bake for 25 to 30 minutes or until bubbling and golden on top.
- Cool and Serve:
- Let cool slightly before serving.
Save Baking this with my kids always leads to plenty of giggles as we sprinkle the cheese on top. Everyone loves taking turns and sharing stories around the dinner table while it bakes!
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Required Tools
You will need a 9x9-inch baking dish, a skillet, mixing bowls, a spoon or spatula, and a knife for prepping vegetables.
Allergen Information
Contains dairy. Possible gluten if served with bread. Double-check packaged ingredients for cross-contamination when cooking for those with allergies.
Nutritional Information
Each serving provides: 320 calories, 23 g total fat, 11 g carbohydrates, 14 g protein.
Save 
Serve this bake warm from the oven for best flavor. Leftovers taste great reheated for lunch the next day!
Recipe Questions & Answers
- → Can I substitute Greek yogurt for sour cream?
Yes, Greek yogurt can be used instead of sour cream to create a lighter, tangier dish without compromising creaminess.
- → What is the best way to thaw the frozen spinach?
Thaw the spinach in the refrigerator overnight or microwave it on low power. Be sure to drain well to remove excess moisture for a creamy texture.
- → Can this dish be prepared ahead of time?
Absolutely, you can assemble it in advance and refrigerate before baking. Bake just before serving for best results.
- → How do I avoid a watery casserole?
Ensure spinach is thoroughly drained and squeezed to remove excess water. Also, draining artichoke hearts well helps maintain the right consistency.
- → What can I serve alongside this dish?
It pairs well with toasted bread, crackers, or a fresh salad to balance its richness.
