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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Slice the leek and spinach into thin strips (julienne). Heat a little olive oil in a skillet over low heat and sauté the chopped leek.
Once the leek is tender, add the chopped spinach and cook until it starts to release water and the liquid reduces, leaving the spinach cooked.
Add the flour and milk to the mixture, stirring constantly with a wooden spoon to prevent lumps from forming.
Continue cooking for two more minutes, stirring to prevent sticking. Add the heavy cream, mix all the ingredients well, and remove from heat.
Stir in the grated mozzarella cheese and season with salt, black pepper, and a pinch of nutmeg.
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You can substitute spinach with Swiss chard or other leafy greens for a different flavor.
Make sure to stir constantly when adding flour and milk to avoid lumps.
Adjust the seasoning to your taste by adding more nutmeg or black pepper.
Serve this dish warm for the best texture and flavor.
Can I use a different type of cheese?
Yes, you can substitute mozzarella and Parmesan with other cheeses like Gruyere or cheddar for a different flavor profile.
Can I make this dish ahead of time?
Yes, you can prepare it ahead of time and reheat it gently on the stove or in the oven before serving.
Can I make this dish gluten-free?
Yes, you can use gluten-free flour as a substitute for regular flour.
What can I serve this dish with?
This creamy spinach pairs well with grilled meats, roasted fish, or even as a topping for baked potatoes.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
