1 stick butter
1/2 c. onions, chopped
1 (10 oz.) frozen chopped spinach
1 (14 oz.) can artichoke hearts, chopped and drained
1 (16 oz.) carton sour cream
1/2 c. Parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper

Cook and drain spinach. Saute onions in butter. Mix all ingredients and place in 1 1/2 to 2 quart greased casserole. Sprinkle some extra Parmesan on top. Bake 350 for 25 minutes. Serves 6-8.