Ingredients

10 oz fresh spinach or 1 package frozen spinach
4 oz cream cheese, at room temperature
1-14 oz can artichoke hearts, drained and chopped (about 1-1/2 cups)
1/2 cup minced scallions
1/2 cup grated sharp cheddar cheese
1/2 cup chopped toasted pecans
salt and pepper to taste

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4 medium firm ripe tomatoes ( or 2 large zucchini or summer squash, about 7 inches long)
OR filo pastery and melted butter

Method

1. Steam and drain the spinach (or thaw frozen spinach in the microwave). Chop it well and place it in a large bowl. Stir in the cream cheese so it will melt in the warm spinach. Stir in the rest of the main ingredients.
2. Preheat the oven to 350 degrees.
3. If you are stuffing tomatoes or squashes, clean and core them tomatoes in one piece, squash split in two. Remove all seeds. Stuff the veggies with the filling and bake, in a buttered, covered pan with 1/2 inch water for 20 minutes until the tomato/squash is tender and the filling firm. Uncover and bake until the tops are slightly brown.
4. If you are using the filo, prepare several layers of buttered filo and wrap around an appropriate amount of the filling. Place on a cookie sheet and bake at 375 degrees for about 20 minutes - the pastery should be lovely brown and puffed.

Notes:

From Sundays at Moosewood Restaurant by the Moosewood Collective.