How to make it

  • Rinse spinach and shake off excess water.
  • Place in a large stockpot, cover and cook over medium-high heat for about 5 minutes or until wilted.
  • Drain well and let cool. Squeeze dry and finely chop.
  • Heat butter in a large non-stick skillet over medium-high heat.
  • Cook leeks and mushrooms, stirring for 5 minutes or until tender.
  • Stir in spinach, cream and orange zest.
  • Cook until piping hot.
  • Season with salt, pepper and nutmeg.
  • Transfer to a buttered shallow 8-inch baking dish.
  • (Can be prepared up to this point,.covered and refrigerated for up to 2 days).
  • Preheat oven to 375°F
  • Combine breadcrumbs, Gruyère and walnuts in a bowl.
  • Sprinkle over top.
  • Bake in oven for about 30 minutes or until top is golden and center is piping hot.

Reviews & Comments 5

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    " It was excellent "
    mystic_river1 ate it and said...
    loverly! Thanks for the post.
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  • 22566 10 years ago
    Very nice sounding recipe,Thank-you very much.

    Kind Regards
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    " It was excellent "
    wynnebaer ate it and said...
    This looks like something I would enjoy with all the wonderful flavors....Not a huge mushroom fan though...Do you think it would work with a milder mushroom?
    Was this review helpful? Yes Flag
    " It was excellent "
    mjcmcook ate it and said...
    I am always on the 'look-out' for delicious "5"FORK!!!!! recipes that will appeal to all the taste buds of my Family and Friends...your recipe here is a Winner (as in a "5")!
    Thank-you for sharing...
    ~*~ mj ~*~
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    " It was excellent "
    momo_55grandma ate it and said...
    great tasty combo. thanks
    Was this review helpful? Yes Flag

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