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Creamed Spinach Leek Casserole

Creamed Spinach Leek Casserole


4 bunches fresh spinach, cleaned and trimmed
1/4 cup plus 2 tablespoons butter
  1 tablespoon olive oil
2 leeks, trimmed and chopped (light green parts only)
1/4 teaspoon ground nutmeg
1/3 cup all purpose flour
3 cups milk
1 cup grated Parmesan cheese
1 tablespoon Dijon-style mustard
1/2 cup coarse fresh bread crumbs
  salt and pepper to taste

Cooking Instructions

Preheat oven to 375 F. Butter an 8-inch baking dish.

In large sauté pan, heat 2 tablespoons of butter and olive oil over medium heat. Add in spinach, and allow to wilt. Note: Add spinach a bunch at a time and allow it to wilt before adding the next batch. Sauté until all of the liquid has evaporated. Remove wilted spinach from pan.

To hot pan, add ¼ cup of butter and let melt. Add leeks, pepper, salt and nutmeg, stirring occasionally, until softened, about 10 minutes. Sprinkle leek mixture with flour; cook, stirring, for 2 minutes. Whisk in milk; cook, stirring often, until thick enough to coat back of spoon, about 8 minutes. Add cooked spinach, 3/4 cup of the cheese and mustard; cook, stirring, until hot.

Add mixture into baking dish. Sprinkle top with bread crumbs and remaining cheese. Bake for 45 to 50 minutes until top is golden brown and bubbly.

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