4 sm. glass jars marinated artichoke hearts, drained
3 (10 oz.) pkgs. frozen chopped spinach, thawed & slightly squeezed to remove water
1 1/2 (12 oz.) pkgs. cream cheese, softened
5 tbsp. butter, softened
3/4 c. milk
1/3 c. sunflower seeds
1/4 c. Parmesan cheese

Butter 9"x13" pan, layer artichoke hearts, top with spinach. Pour cream cheese, butter and milk which has been beaten together. Top with seeds. Refrigerate overnight. Bake at 350 degrees for 30 to 45 minutes.