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Spinach and Artichoke Casserole
  
"Spinach: Divide into little piles. Rearrange
again into new piles.
After five or six maneuvers, sit back and say you are full."
 ~
Delia Ephron
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Spinach & Artichoke
Casserole
(My friend Peaches says this is
Marcelle Bienvenu's recipe.
It must be…it sure is DELICIOUS!)
Two 10-ounce packages frozen chopped spinach,
thawed,
well-drained
A 6-ounce jar marinated artichoke hearts, drained
6 ounces cream cheese, room temperature
2 tablespoons butter, room temperature
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup freshly grated Parmesan cheese
Combine spinach and artichokes in a large mixing bowl.
In another bowl
combine cream cheese, butter, milk, salt and pepper.
Mix well, then stir into spinach
mixture. Spoon the mixture into a lightly greased casserole, sprinkle with the Parmesan
and bake, covered, 30
minutes at 350 degrees F. Uncover and bake 10 minutes more.
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Artichokes Orleanian
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Artichokes & Feta Cheese
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