Courtesy of PureZing

Serves 6-8

INGREDIENTS:

½ cup butter,
¾ cup chopped onion
2 10-ounce packages frozen spinach
1 16-ounce can artichoke hearts
1 pint sour cream
1 cup freshly grated Parmesan cheese, divided
4-5 sprigs parsley, finely chopped
2 fresh sage leaves finely chopped or, ¼ teaspoon dried sage
Sea salt

DIRECTIONS:

Preheat oven to 350 degrees.

Thaw spinach, lightly cook and drain. Cool and squeeze out all water. Chop.

Drain artichoke hearts, squeeze to remove extra water. Chop.

In a small skillet, melt butter over medium heat. Sauté the onions till soft.

In a bowl, combine spinach, artichoke hearts, sour cream and ¾ cup of Parmesan. Add the herbs and onions. Add salt to taste.

Pour mixture into lightly buttered tart pan or small casserole. Sprinkle the top evenly with remaining ¼ cup of Parmesan. Bake 25-30 minutes till browned and bubbly.

Serve hot, warm or cold.