2 cans artichoke hearts (packed in water)
2 pkgs. frozen spinach
8 oz. Philadelphia cream cheese
2 cans water chestnuts
1 stick butter

Boil spinach according to directions on box. When cooked, drain and mix with 1/2 stick butter. Slice water chestnuts. Grease a 2 quart casserole with oil. Mix all ingredients. Bake at 375 degrees for 20 minutes.