Ingredients
Scale
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 10 ounces fresh spinach (or use frozen, thawed and squeezed dry)
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise (substitute with Greek yogurt for a lighter option)
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional, for a slight kick)
- 1/2 teaspoon dried oregano or Italian seasoning
- 1/4 cup panko breadcrumbs (optional, for a crunchy topping)
Whenever I’m short on fresh spinach, I always keep frozen on hand—it’s a lifesaver and works beautifully here. Also, feel free to adjust the cheeses based on what you have; a bit of fontina or gouda can add a lovely twist.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or similar size casserole pan.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, sautéing until the onion becomes translucent and fragrant, about 5-7 minutes. I treasure these moments in the kitchen—there’s something so grounding about starting a dish with the smell of garlic and onions caramelizing, much like the mornings in my grandmother’s kitchen.
- Add the fresh spinach to the skillet in batches, stirring until wilted. If using frozen spinach, add it now and cook until heated through. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, half of the Parmesan cheese, and half of the mozzarella cheese. Stir until smooth and creamy.
- Fold in the sautéed spinach and onions, chopped artichoke hearts, salt, pepper, oregano, and red pepper flakes (if using). Mix until everything is evenly incorporated. This is where the magic happens—each bite will carry the love and simple joy of family cooking.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Sprinkle the remaining Parmesan and mozzarella cheeses over the top. For a bit of texture, scatter the panko breadcrumbs on top if you like a crunchy crust.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and golden on top. You’ll know it’s ready when the edges start to brown slightly and the cheese is melted and inviting.
- Allow the casserole to cool for about 10 minutes before serving. This rest time helps all those flavors meld beautifully—something I learned from years of watching my Nonna Rosa patiently wait before slicing into her savory dishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
