Serves 6 - 8

Preheat oven to 350 degree F

1/2 cup (1 stick) butter

1 medium chopped onion

2 cloves minced garlic

2 10-ounce packages frozen spinach, cooked and drained

1 16-ounce can marinated artichoke hearts, drained and diced

1 pint combination of plain yogurt and lebna (can substitute sour cream)

1/2 cup grated Parmesan cheese + more to sprinkle on top

3 sprigs of parsley, chopped

Melt butter in a small skillet over medium heat. (It’s a lot of butter, but it’s

important. Use oleo or margarine if necessary.) Add onions and garlic and sauté

until transparent but not brown.

Combine spinach, artichoke hearts, yogurt/lebna mixture and Parmesan cheese in a

1-1/2 quart casserole dish. Salt to taste, sprinkle with more Parmesan cheese and

bake 20 to 30 minutes, or until golden brown and bubbly.