2 pkgs. frozen chopped spinach
1 stick butter
8 oz. cream cheese, softened
1/2 can water chestnuts, thinly sliced
1 can artichoke hearts, drained and cut in halves
1 tsp. salt and pepper
2 tsp. Worcestershire sauce
Dash garlic salt
Bread crumbs
Grated fresh Romano cheese

Defrost spinach and squeeze out all the moisture with the back of a spoon. Whip together the butter and softened cream cheese. Add seasonings. Fold in water chestnuts and spinach. Cover bottom of a buttered casserole dish with artichoke halves. Pour spinach mixture over this. Top with bread crumbs and grated cheese. Bake uncovered at 350 degrees for 20 to 30 minutes.