Greek Oysters

• 2 dozen fresh oysters Rock salt
• 1 teaspoon olive oil
• 1/4 cup finely chopped onion
• 1 (6-ounce) jar marinated quartered artichoke hearts, drained and finely chopped
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1 1/4 teaspoons Greek seasoning
• 3 ounces 1/3-less-fat cream cheese, softened
• 1/4 cup (1 ounce) freshly grated Parmesan cheese

1. Bring water to a boil in a saucepan. Loosen oysters from shells; add oysters to boiling water. Simmer 3 to 5 minutes or until oysters are plump and opaque; drain. Return oysters to shells. Discard top shells, keeping oysters in the deeper bottom shells.
2. Sprinkle a thin layer of rock salt in a jelly roll pan. Arrange oysters in shells over rock salt; set aside.
3. Preheat broiler.
4. Heat oil in a skillet over medium heat. Add onion; cook 2 minutes, stirring often, until onion is soft. Add artichoke hearts and spinach; saute 2 minutes. Stir in Greek seasoning and cream cheese.
5. Top each oyster with 1 heaping tablespoon of spinach mixture; sprinkle oysters evenly with Parmesan cheese. Broil oysters 4 minutes or until cheese melts.

oysters, olive oil, onion, hearts, seasoning, cream cheese, parmesan cheese

Taken from www.myrecipes.com/recipe/greek-oysters (may not work)