Greek Potato Casserole

Ingredients

• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 3/4 cup plain yogurt
• 1 package (4 ounces) crumbled tomato and basil feta cheese
• 3 tablespoons pitted Greek olives, chopped
• 2 tablespoons minced chives
• 1 teaspoon lemon-pepper seasoning
• 1/8 teaspoon pepper
• 1 package (24 ounces) refrigerated mashed potatoes
• topping:
• 1/2 cup panko bread crumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter, melted
• 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed