Ingredients

2 (10 ounce bags fresh spinach or 3 10 ounce boxes frozen spinch defrosted and drained.

1 bunch leeks, white parts only thinly sliced

2 teaspoons 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

1/2 teaspoon dried basil

1/4 teaspoon salt and pepper

1/4 teaspoon nutmeg

1/4 cup dry bread crumbs

2 tablespoons finely grated fresh parmesan cheese.

Preparation

  1. Preheat oven to 350 degrees
  2. Remove large stem from spinach. Tear spinach into 1 inch pieces; place in a colander. Rinse spinach under cold water, drain. Set aside. If using frozen, defrost and squeeze out excess water.
  3. Saute spinach until wilted. Set aside.
  4. Place olive oil in pan over medium heat, add leeks, red peppers and garlic, saute for 4-5 minutes or until softened. Add cream cheese and heat to combine. Add spinach, milk, basil, nutmeg, salt and pepper and mix to combine.
  5. Place mixture in a 1 quart baking dish coated with cooking spray. 6 Mix bread crumbs and parm cheese and sprinkle over spinach. Bake for 30 minutes or until golden brown.