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Spinach, Leek and Roasted Red Pepper Gratin


  • 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


  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.


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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