- 5 cups finely chopped spinach, about 250 g
- 1 can (398 ml) artichoke hearts, drained and chopped
- 4 garlic cloves, finely chopped
- 2 cups White Sauce or Bechemal Sauce
- 4 tablespoons extra-virgin olive oil
- 2 cups shredded mozzarella cheese
- salt and black pepper to taste
Heat the olive oil in a frying pan over medium heat. Add chopped garlic and sauté for 2 minutes.
Increase heat to medium-high, add chopped spinach and cook uncovered until completely cooked, stirring occasionally.
Place spinach in colander and squeeze out all of the excess liquid in the spinach with the back of a spoon. Return the spinach to the pan. Add chopped artichoke and cook for 2-3 minutes.
Meanwhile make the white sauce. Remove from the heat. Add the spinach-artichoke mixture and shredded mozzarella to white sauce and mix well. Season with salt and pepper.
Preheat oven to 400°F.
Transfer to an 8-inch round baking dish. Place the baking dish on the middle rack of the oven and bake for 8-10 minutes. Serve with pita bread triangles or tortillas.