Ingredients
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry3/4 cup plain yogurt1 package (4 ounces) crumbled tomato and basil feta cheese3 tablespoons pitted Greek olives, chopped2 tablespoons minced chives1 teaspoon lemon-pepper seasoning1/8 teaspoon pepper1 package (24 ounces) refrigerated mashed potatoesTOPPING:1/2 cup panko bread crumbs1/4 cup grated Parmesan cheese2 tablespoons butter, melted1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
Preparation
In a large bowl, combine the first 8 ingredients. Stir in mashed potatoes. Transfer to a greased 11x7-in. baking dish.
Combine topping ingredients; sprinkle over casserole.
Bake, uncovered, at 350° until golden brown, 40-45 minutes.
