|Vegetable cooking spray||1|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Frozen artichoke hearts||9 Ounce, thawed (1 Package)|
|Packed torn spinach leaves||4 Cup (64 tbs)|
|Hard-cooked eggs||2 , peeled and sliced|
|All purpose flour||1 1⁄2 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Grated parmesan cheese||2 Tablespoon, divided|
|Dried thyme||1⁄8 Teaspoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Lemon juice||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Non-fat sour cream||1⁄4 Cup (4 tbs)|
Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
Add green onions and artichokes; saute 5 minutes.
Remove from heat; stir in spinach.
Divide spinach mixture evenly between 2 individual baking dishes coated with cooking spray.
Arrange egg over spinach mixture; set aside.
Place flour in a small saucepan; gradually add milk, stirring with a wire whisk until blended.
Place over medium heat, and cook 5 minutes or until thickened, stirring constantly.
Remove from heat; stir in 1 tablespoon cheese, thyme, pepper, and lemon juice.
Pour 1/2 cup sauce over each serving.
Combine remaining 1 tablespoon cheese and paprika; sprinkle over each serving.
Place dishes on a baking sheet.
Cover with aluminum foil, and bake at 350° for 20 minutes.