Pin It A creamy, savory casserole featuring tender spinach, artichoke hearts, and a blend of melted cheeses—perfect as a comforting side or vegetarian main.
I have always enjoyed this dish as a side but it also works great as a satisfying vegetarian main when paired with a salad.
Ingredients
- Vegetables: 300 g (10 oz) frozen chopped spinach, thawed and squeezed dry, 400 g (14 oz) canned artichoke hearts, drained and coarsely chopped, 1 small yellow onion, finely diced, 2 garlic cloves, minced
- Dairy & Eggs: 225 g (8 oz) cream cheese, softened, 120 g (1 cup) shredded mozzarella cheese, 60 g (½ cup) grated Parmesan cheese, 120 g (½ cup) sour cream, 120 ml (½ cup) whole milk, 2 large eggs
- Pantry & Seasonings: 1 tbsp olive oil, 1 tsp salt, ½ tsp black pepper, ½ tsp dried thyme, ¼ tsp ground nutmeg (optional)
Instructions
- Preheat Oven:
- Preheat oven to 190°C (375°F). Grease a medium baking dish (about 2 liters/2 quarts).
- Sauté Aromatics:
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 3-4 minutes. Stir in garlic and cook for 1 minute more.
- Mix Ingredients:
- In a large bowl, combine cooked onion and garlic with spinach, artichoke hearts, cream cheese, mozzarella, Parmesan, sour cream, milk, eggs, salt, pepper, thyme, and nutmeg. Mix until well combined.
- Assemble:
- Spread the mixture evenly into the prepared baking dish.
- Bake:
- Bake for 25-30 minutes, until bubbly and golden on top.
- Cool:
- Let cool for 5 minutes before serving.
Pin It This bake always brings my family together at the dinner table and fills the house with a warm inviting aroma.
Notes
For extra flavor add a pinch of crushed red pepper or swap mozzarella for Gruyère. Serve as a dip with crusty bread or as a main with a simple salad. Leftovers keep well covered in the fridge for up to 3 days.
Required Tools
Medium skillet, mixing bowl, baking dish (2 L/2 qt), whisk, spoon or spatula
Allergen Information
Contains dairy (cheese cream cheese sour cream milk) and eggs. Contains possible gluten if served with bread. Check cheese and cream cheese labels for hidden allergens.
Pin It This bake is a guaranteed crowd-pleaser that combines simple ingredients into a deliciously creamy dish.
Questions About This Recipe
- → Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used if wilted and well drained to avoid excess moisture in the bake.
- → What can I substitute for mozzarella cheese?
Gruyère or Monterey Jack are excellent alternatives that melt well and add rich flavor.
- → How do I prevent the bake from being too watery?
Ensure spinach is fully thawed and squeezed dry, and drain artichoke hearts thoroughly before mixing.
- → Can this dish be prepared ahead of time?
Yes, assemble the mixture in advance and refrigerate before baking to save time.
- → What spices enhance the flavor of this dish?
Thyme and a pinch of nutmeg add warmth, while crushed red pepper can introduce subtle heat.
- → Is this dish suitable for vegetarian diets?
Yes, it contains no meat and uses dairy and eggs, fitting a lacto-ovo vegetarian diet.