Preheat your oven to 190°C (375°F) and lightly grease your ovenproof skillet or baking dish.
In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant, about 30 seconds, until it releases a warm aroma and turns slightly golden.
Add the fresh spinach to the skillet and cook, stirring, until wilted and vibrant green, about 2-3 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the softened cream cheese, grated mozzarella, grated Parmesan, and beaten eggs. Mix until smooth and creamy, then fold in the cooled spinach mixture and chopped artichoke hearts.
Stir in lemon juice, salt, and pepper to taste, adjusting seasoning as needed for brightness and flavor balance.
Transfer the mixture into your prepared baking dish, spreading it evenly. If using breadcrumbs, sprinkle them over the top for added crunch.
Bake uncovered in the preheated oven for 20-25 minutes, until the edges are golden brown and the filling is bubbling and set.
Remove from the oven and let rest on a cooling rack for about 5 minutes, allowing the filling to firm up slightly—this makes for easier slicing and serving.
Slice into wedges and serve warm with crusty bread or pita chips. The top should be crispy, and the inside gooey and cheesy, inviting you to dig in.
