2 (10 oz.) pkgs. frozen chopped spinach, thawed
1 jar marinated artichoke hearts (6 oz. each)
2 tbsp. butter
1 med. onion, chopped
1/4 tsp. nutmeg, ground
3/4 tsp. oregano leaves
1 (10 oz.) can cream of celery soup
4 eggs, beaten
1/8 tsp. pepper
1 (8 oz.) pkg. cream cheese
1/3 c. milk
1/3 c. grated Parmesan cheese

Squeeze all moisture from spinach; set aside. Drain artichokes, reserving 2 tablespoons of liquid. Then chop artichokes. Heat the above in 2 tablespoons marinade with butter in skillet. Add onion and stir fry until onion is limp. Stir in remaining ingredients except cheese and milk.

Spoon into greased shallow, 2 quart baking dish. Beat together cream cheese, milk and Parmesan cheese. Spread evenly over spinach mixture. Bake at 325 degrees about 35 minutes until center feels firm when pressed. Serves 6 to 8.