- Butter - 6 Art. spoons
- garlic - 4 items. spoons
- a packet of spinach - 1 piece
- Salt and pepper - To taste
- cans of artichokes - 2 pieces
- flour - 3 Art. spoons
- milk - 1 1/2 cups (or more, if necessary)
- Pack of softened cream cheese - 1 Piece (240 g)
- Feta cheese - 1/2 cup
- Parmesan cheese - 1/2 cup
- cheese Jack with pepper - 3/4 Cups (plus extra cheese)
- cayenne pepper - 1/4 teaspoons
- Pita slices, tortillas chips and crackers - To taste
1. Melt 3 tablespoons butter in a frying pan over medium heat. Add chopped garlic and cook for 2 minutes. 2. Lightly reduce heat and add spinach. Sprinkle with salt and pepper. Stir and cook for 2 minutes until spinach wilts. 3. Put the spinach in a strainer and squeeze the excess juice back into the pan. Put the spinach aside. 4. Rinse the artichokes and dry. Add the artichokes in the frying pan and fry on medium-high heat for several minutes until the liquid in the frying pan has evaporated and the artichokes do not change color. Remove artichokes. 5. In the same pan or another pan, melt another 3 tablespoons of butter. Beat with 3 tablespoons of flour until the consistency of the paste and cook for medium-slow heat for 1-2 minutes. Then pour in the milk. Stir and cook until the mixture is slightly thickened. Add more milk if necessary. 6. Add cream cheese, crumbled Feta cheese, grated Parmesan cheese, grated cheese Jack and cayenne pepper. Stir until the cheese melts and the sauce becomes homogeneous. 7. Cut artichokes and spinach, add to the sauce. Mix to homogeneity. Pour the sauce into a greased baking dish. 8. Sprinkle with additional grated cheese and bake at 190 degrees for 15 minutes until the cheese melts and starts to bubble. Serve with slices of pita, tortillas chips and crackers.
Servings: 16-17