Please consult the OU's guidelines for checking fruits and vegetables.

Spinach and Artichoke Casserole
Spinach and Artichoke Casserole Eileen Goltz | Dairy
50 minutes 15 minutes
35 minutes
4 servings

  • Spinach, artichokes, and oregano tend to be highly infested with small insects throughout the year. Please check “Kashrut Instructions” below for information on insect infestation.
  • Due to the difficulty involved in checking and cleaning artichoke hearts, they are not presently allowed in OU restaurants unless nearly all the leaves have been removed.
Ingredients
  • 8 oz. marinated artichoke hearts (2 small jars), drained*
  • 8 oz, cream cheese, softened
  • ½ cup grated parmesan cheese
  • 2 Tablespoons butter, softened
  • 20 oz. spinach, cooked, drained and squeezed dry**
  • 1 teaspoon oregano

Instructions
  1. Preheat oven to 325°F.
  2. Spread artichoke hearts in the bottom of a buttered casserole dish, in roughly one layer. Top with spinach.
  3. In a bowl combine the soft cream cheese, oregano, butter and cheese; mix to combine. Spread the mixture evenly on top of the artichoke hearts.
  4. Bake covered for 20 minutes, then uncovered for 10 minutes.
  • * You can save the marinade to use in a salad dressing.
  • **  Use 2 packages of thawed, frozen spinach or about 1-1/2 lbs. cooked, fresh spinach.

Kashrut Instructions

ARTICHOKE HEARTS:

DESCRIPTION: Artichokes are ball shaped vegetables, about the same size as a tennis ball. They consist of many thick leaves concentrically arranged to form a rosette. These leaves stem from a solid base. Heart of artichoke refers to the base with layers of the innermost center leaves which are edible.

INFESTATION: Insect prone vegetables, such as artichokes, broccoli and spinach, are not made permissible by the freezing process. It is therefore recommended that these vegetables be purchased only when bearing proper kosher certification, as they are most difficult to check thoroughly.

SPINACH & ARUGULA:

Please note: Only flat leaf spinach is recommended because its flat surface lends itself to efficient washing. Curly leaf spinach is difficult to clean and check. It is therefore not recommended.

INFESTATION: Spinach and arugula tend to be highly infested throughout the year. Light green thrips are often found in the small curls of the leaves. Occasionally, worms may be found in burrows within the body of the leaf. Look for a narrow (1/8_) translucent burrow speckled with black dots breaking up the deep green color of the leaf. These burrows will often trap the worm within the leaf. To rid the leaf of these worms, carefully slit the bumpy part within the burrow with a sharp knife and remove the worm.

INSPECTION:

  1. Soak leaves in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Separate the spinach leaves and agitate them in the soapy solution.
  3. Using a heavy stream of water or a power hose, remove all foreign matter and soap from the leaf surface. Alternatively, a vegetable brush may be used on both sides of the leaf.
  4. Several leaves should be checked over a light box or under strong overhead light to verify that the washing procedure has been effective. Both sides of the leaf must be checked.
  5. If it is practical, it is best to check each leaf.

FRESH HERBS:

DESCRIPTION: Fresh chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION:

  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.