Spinach Or Artichoke Recipe

Wash and prep

Rinse the baby spinach thoroughly and spin or pat dry. Drain the canned artichoke hearts and quarter them if not already quartered. Clean and slice mushrooms. Peel and thinly slice the onion. Dice tomato and remove excess seeds. Mince the garlic.

Preheat a large skillet over medium heat and add 1 tablespoon olive oil.

Add the sliced onions to the hot skillet and sauté 4–5 minutes, stirring occasionally, until they are translucent and beginning to brown. Add the sliced mushrooms and continue to sauté 4 minutes until mushrooms soften and release moisture.

Add minced garlic and cook 30–45 seconds, until fragrant (do not burn).

Stir in the spinach in batches, allowing it to wilt between additions. Cook until spinach is fully wilted and excess moisture has mostly evaporated, about 2–3 minutes. Season with 1/2 tsp salt and 1/2 tsp pepper while cooking.

Add the quartered artichoke hearts to the skillet and gently fold them in just to heat through, 1–2 minutes. Remove skillet from heat.

Preheat your oven to 375°F (190°C). If using an oven-safe serving dish or skillet, lightly grease it with a bit of olive oil.

In a small saucepan or microwave-safe bowl, melt the unsalted butter (3 tbs). Stir in the remaining 1/2 tsp salt, remaining 1/2 tsp black pepper, minced garlic (if any remains) and 1 tsp lemon juice. Add dried oregano and red pepper flakes (if using). This is the garlic butter used to brush the vegetables.

Place the cooked spinach, mushrooms, onions and artichokes into the prepared baking dish, spreading them into an even layer. Scatter the diced tomato over the top.

Brush the entire surface generously with the garlic butter (reserve a small tablespoon for finishing if desired).

Sprinkle the crumbled feta evenly over the vegetables, then top with shredded mozzarella to create a uniform layer.

Bake in the preheated oven for 12–15 minutes, until the cheese is melted and bubbling and the top is lightly golden. If you prefer a more browned top, place under broiler for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 3–5 minutes. Drizzle any reserved garlic butter over the top, sprinkle with chopped fresh parsley, and adjust seasoning with additional salt and pepper to taste.

Serve warm as a dip with bread/crackers or as a side.