My aunt created this for Sunday brunch when we wanted something light but rich.

For a sharper flavor, use a mix of cheeses—half mozzarella for melt and half grated Parmesan or aged cheddar for a nuttier, saltier edge. You can also use a smoked cheese for a subtle smoky note that pairs well with the earthiness of spinach. If you like a little heat, stir in a pinch of red pepper flakes or a few drops of hot sauce before baking; this technically adds an extra ingredient, but it won’t change the structure of the recipe. To keep the recipe strictly three-ingredient, rely on a more assertive cheese like sharp white cheddar or pepper jack for built-in seasoning.

For a slightly fluffier texture that still feels rich, you can fold in one beaten egg to the mixture—this helps the bakes set more firmly and is helpful if your spinach or artichokes were a bit damp. These also reheat well: store leftovers in an airtight container in the refrigerator for up to 3 days and rewarm on a foil-lined tray at 350°F (175°C) until hot.

Food safety notes: Always cool the bakes slightly before eating, as the centers can be very hot and may burn your mouth. If using canned or jarred artichokes, keep them refrigerated after opening and use clean utensils to avoid contamination. Make sure frozen spinach is fully thawed so you can squeeze out excess liquid; any remaining ice crystals can create steam pockets and uneven cooking. Discard any spinach or artichokes that smell off or appear slimy before use.