Best Spinach And Roasted Red Pepper Gratin Recipes

Spinach and Roasted Red Pepper Gratin image

Yield Makes 8 servings

Number Of Ingredients 14

4 10-ounce bags fresh spinach leaves
3 red bell peppers
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 medium leeks (white and pale green parts only), thinly sliced (about 3 cups)
1 large shallot, chopped (about 1/4 cup)
3 garlic cloves, minced
1 cup whipping cream
4 large eggs
1 cup part-skim ricotta cheese
1/2 cup grated Swiss cheese
1/4 cup grated Parmesan cheese
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Steps:

Heat large deep nonstick skillet over medium-high heat. Working in batches (about 10 cups at a time), sauté fresh spinach in dry skillet until bright green and wilted, about 2 minutes per batch. Transfer spinach to strainer. Squeeze spinach dry; roll in kitchen towel to remove excess water.
Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers into 1/4-inch-wide strips.
Melt butter with oil in heavy large skillet over medium heat. Add leeks, shallot, and garlic; cook until soft, about 5 minutes. Remove from heat. Whisk cream and eggs in large bowl to blend. Whisk in all cheeses, salt, and pepper. Stir in spinach, leek mixture, and 2/3 of roasted red peppers (reserve 1/3 of peppers for topping). (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F. Generously butter 13x9x2-inch baking dish. Transfer spinach mixture to prepared dish. Bake gratin until knife inserted into center comes out clean, about 50 minutes. Arrange remaining red pepper strips decoratively atop gratin and serve.

SPINACH, LEEK AND ROASTED RED PEPPER GRATIN image

Yield 4 people as a side

Number Of Ingredients 12

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.

Steps:

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.