9ozfresh spinach250 g, weighed after removing the stems (See note)
5.5ozcanned or jarred artichokes150 g, I prefer jarred artichokes in olive oil
1/3cupcream cheese3.5 oz/ 100 g
1/2cupcreamy feta cheese2 oz/ 50 g
½tablespoonlemon juicemore to taste
fine sea salt and black pepper
Saute spinach: Remove the stems from the spinach. Weigh about 250 g/ 8.8 oz of the fresh spinach and chop it roughly if the leaves are large. Place them into a pot, add a splash of water and let the spinach wilt on medium heat for about 4 minutes, stirring a few times in between.
If using frozen spinach, you will need about 140 g/ 5 oz of it. Place into a saucepan and let thaw on medium-low heat, covered, and occasionally stirring for about 5 minutes or until fully thawed.
Squeeze: In both cases, place the spinach in a colander and let cool. Once cool enough to handle, take handfuls of spinach and squeeze them well in your hand in order to remove as much moisture as possible. Chop the squeezed spinach finely and give it to a bowl.
Artichokes: If using canned artichokes, drain, rinse well and drain again. Pat dry with kitchen paper. If using jarred artichokes in oil, drain them on kitchen paper and pat well to remove the excess oil. Chop finely and add to the spinach bowl.
Add the grated garlic, cream cheese, crumbled feta, yogurt, and lemon juice. Add some salt and pepper. Stir well and adjust the taste with more lemon juice (if necessary), salt, and pepper.
You can use frozen spinach instead. 250 g/ 8.8 oz fresh spinach when cooked down are more or less the equivalent of 140 g/ 5 oz frozen spinach.