Preheat oven to 350 degrees and spray an 8 x 8 dish with cooking spray and set aside.
Roughly chop the artichoke hearts and set aside.
Rinse the spinach leaving the water clinging to the leaves. Heat a large skillet over medium-high heat. When hot add the wet spinach and cook until wilted, stirring often, 2-3 minutes. When the spinach is wilted, drain in a strainer. Use a wooden spoon to press as much water from the spinach as possible. When cool enough to handle, chop spinach finely, squeezing out more water if possible. Set aside.
In the large skillet you wilted the spinach in, over medium heat, add cream cheese and soften. Once the cheese is soft and creamy, add spinach, artichoke hearts and the remainder of ingredients. Stir until combined.
Pour mixture into prepared dish. Sprinkle with paprika and bake for 30-35 minutes until hot and bubbly.