1 tablespoon olive oil
1 pound ground turkey
1 onion, thinly sliced
2 cloves garlic
10 ounces frozen spinach, thawed
8 ounces cream cheese
2/3 cup sour cream
1/3 cup mayonnaise
1 1/2 cups grated mozzarella cheese, divided
1/2 cup grated Parmesan cheese
14 ounces canned artichoke hearts, rinsed and diced
3 eggs, beaten
1/2 cup breadcrumbs
salt and pepper, to taste
Preheat the oven to 350 F.
Heat the olive oil in a skillet over high heat. Add the turkey, season with salt, and cook, browning on all sides and breaking up with a wooden spoon. Remove from the skillet with a skimmer and set aside.
To the same pan add the onion. Reduce the heat to medium and cook until tender, about 5 minutes. Add the garlic and cook until fragrant, 1 minute.
Wring out the spinach and roughly chop. Add to the skillet and stir to combine to cook out any excess moisture.
In a bowl, combine the cream cheese, sour cream, mayonnaise, one third of the mozzarella and the Parmesan. Fold in the spinach mixture, followed by the artichokes and the turkey.
Season the mixture to taste with salt and pepper.
Beat the eggs in a small bowl, then add to the mixing bowl with the other ingredients, and mix well to combine.
Spread the mixture into a 9-by-13-inch baking dish. Top with the breadcrumbs and the remaining mozzarella.
Bake 30 minutes, or until browned and bubbly on top.