Bring a medium pot of water to a simmer. Add the fresh spinach and blanch for 30–45 seconds until wilted. Drain in a colander and immediately transfer spinach to a bowl of ice water to stop cooking. Squeeze out as much liquid as possible using your hands or by pressing between paper towels. Chop finely and measure 1 cup packed chopped (about 4 cups before cooking).

Prep artichokes

Drain the canned artichoke hearts well and pat dry with paper towels. Roughly chop into small pieces (about 1/2-inch).

Combine base ingredients

In a large mixing bowl, add the reduced-fat cream cheese and nonfat Greek yogurt. Use a spatula to soften and combine until mostly smooth. Add the grated Parmesan, egg, minced garlic, chopped green onion, lemon juice, salt, pepper, Italian seasoning, and optional crushed red pepper. Stir to combine.

Fold in vegetables & binder

Add the chopped, drained spinach and chopped artichoke hearts to the mixture. Fold in the panko breadcrumbs evenly. Mix until mixture holds together—if the mix is too wet, add up to 2 additional tablespoons panko; if too dry, add 1 tablespoon yogurt.

Form balls

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Lightly oil the sheet or mist with olive oil spray. Using a tablespoon or small cookie scoop, portion the mixture into 3 equal balls (approximately 55–65 g each). Roll between your palms to form compact balls, pressing firmly so they hold shape.

Coat and bake

Place balls on the prepared baking sheet about 1 inch apart. Lightly spray the tops with olive oil spray (about 2 sprays each) to encourage browning. Bake at 400°F for 14–18 minutes, turning once halfway if desired, until tops are golden and internal temperature reaches about 160°F and centers are set. For crisper exterior, broil on high 1–2 minutes at the end—watch closely to avoid burning.

Rest

Remove from oven and let rest 3–5 minutes on the sheet so flavors settle and centers firm up. Serve warm.

Dipping Sauce (light)

While the balls bake, whisk together plain nonfat Greek yogurt, light mayonnaise, grated Parmesan, lemon juice, minced garlic, salt, and black pepper in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to serve.