Spinach and Roasted Red Pepper Gratin

Wine Pairing

Barbera, 2012


  • 4 - 10 oz bags spinach leaves
  • 2 jars roasted red bell peppers, drained and cut into strips
  • 1 1/2 tbsp. olive oil
  • 1 1/2 tbsp. butter
  • 3 medium leeks, thinly sliced
  • 1/4 cup diced onion
  • 3 garlic cloves, minced
  • 1 cup whipping cream
  • 4 large eggs
  • 1 cup ricotta cheese
  • 1/2 cup grated Swiss cheese
  • 1/4 cup grated parmesan cheese
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper


Preheat oven to 350. Heat a large, deep skillet over medium high heat. Working in batches, sauté spinach in a dry skillet until wilted. Transfer spinach to strainer. Squeeze dry in a clean kitchen towel. Set aside.
Melt butter and oil in large pan. Add leeks, shallots and garlic, sauté until soft. Remove from heat. Whisk cream and eggs to blend in a large bowl. Add cheeses, salt and pepper. Stir in spinach, roasted peppers and leek mixture.
Pour into a greased 9x13 pan and bake for about 50 minutes or until knife inserted comes out clean.

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