1 pkg. chopped spinach
1 can artichoke hearts, chopped
4 oz. Philadelphia cream cheese
1 tbsp. flour
1 c. milk or cream
1 egg
1 onion
1 bunch green onions
1/2 block butter
1/2 pkg. slivered almonds
Dash of Lea & Perrins
Salt & pepper
Parmesan cheese
1 c. white sauce

Cook spinach as recommended on package. Drain. Saute onion, green onion, flour and almonds. Add milk or cream. Add beaten egg, cream cheese, onion-flour mix and chopped artichokes to spinach. Add cheese, seasonings and Lea and Perrins to mixture and put in casserole. Bake 20 minutes. Put bread crumbs or potato chips on top.