2-3 10 OZ PKG frozen chopped spinach
8 OZ Philly cream cheese
5 TBS melted butter
1 TBS lemon juice
2 14 OZ can artichoke hearts or bottoms (drained)
Salt and pepper to taste
Italian bread crumbs
¼ C parmesan (optional)
1-2 cans water chestnuts (optional)
Temperature: 350
Boil the spinach in salted water until tender (~5 minutes). Drain. Mix Philly cheese, butter, lemon juice and salt & pepper mix (½ TSP to start) with the drained spinach. Layer artichokes in a baking dish, spooning the spinach mixture over them in alternating layers. Sprinkle Italian bread crumbs over the top. Bake for 20-30 minutes.