Spinach, Leek and Roasted Red Pepper Gratin

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Ingredients

• 2 (10-ounce) bags fresh spinach or 3 (10-ounce).boxes frozen chopped spinach
• 1 bunch of leeks, white and light green part only, thinly sliced
• 2 tsp. olive oil
• 2 roasted red bell peppers, seeded, peeled and chopped
• 2-3 cloves of garlic, minced
• 1/4 cup light cream cheese
• 3/4 cup whole milk
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. nutmeg
• 1/4 cup dry panko breadcrumbs
• 2 Tbsp. finely grated fresh Parmesan cheese

Preparation

1. Preheat oven to 375°.

2. Remove large stems from spinach. Chop spinach into 1-inch pieces. If using frozen,spinach, defrost and squeeze out excess water.

3. Saute spinach until wilted, about 2-3 minutes; set aside.

4. Place olive oil in pan over medium heat. Add leaks, red peppers and garlic, sauté for 4-5 minutes or until softened.

5. Add cream cheese and heat to combine. Add spinach, milk, nutmeg, salt and pepper and mix to combine.

6. Place in a 1-quart baking dish coated with cooking spray.

7. Mix bread crumbs and Parmesan cheese and sprinkle over spinach. Bake at 375° for 30 minutes or until golden brown.

Yield

6 servings

Nutritional Information

Calories 128
Calories from Fat: 35%
Fat 5g
Saturated Fat 2.3g
Cholesterol 10mg
Sodium 316mg
Carbohydrate 15g
Dietary Fiber 4g
Protein 6g

Recipe by Kathleen Zelman, MPH, RD

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