Crunchy Oat-Topped Leek and Spinach Bake
Spinach is one of the power veg, but not everyone enjoys eating a plate of soggy spinach, myself (Terry) included. My Crunchy Oat-Topped Leek and Spinach Bake is all good and no gloop. It also adds another health-giving veg, leeks, into the mix, plus the healthy carbs of oats and the essential fatty acids of linseeds. It’s so tasty you’ll never even realize it’s actually good for you too– plus its easy to make & easy on the budget. It will please any vegetarians, but meat eaters won’t miss the meat either. It also goes well with pretty much any meat you’d like to serve on the side. Here is my recipe:
4 leeks ; chopped into 1 inch rounds
¾ bag washed spinach
2 -3 cloves garlic
¼ cup milk
Dash olive oil
Teaspoon coconut oil
1 Cup oat flakes
¼ cup milled linseed mix
Salt to taste
Black pepper to taste
1 tablespoon coconut oil
How to Make:
In large pan on a medium high heat, sauté the leek rounds in the olive oil & 1 teaspoon of coconut oil until the leeks are golden. Add salt & pepper & crushed garlic.
Toss in ½ of the bag of spinach; stir. The spinach will shrink; and after a few minutes add ¼ bag of spinach & stir.
Add ½ of the stock; let it render down and pick up the flavours.
After the stock reduces, add the rest of your stock; lower heat & let thicken; this will take approximately 2 minutes.
In a bowl mix the oats, linseed mix, salt black pepper & 1 tablespoon of coconut oil.
Crumble with your hands & let the mix flow through them.
Remove leeks & spinach from pan & put in medium size oven casserole dish
Top generously with your oat mixture, and firm it down so the stock from the leeks & spinach rises into the bottom of the oat mix.
Bake in the centre of a 200c oven for 20 minutes until top is golden brown.
If you’d like the crust a bit more golden & crunchy, put under a medium grill for a couple of minutes—keep your eye on it so it doesn’t burn.
I also like this Crunchy Oat-Topped Leek & Spinach Bake cold the next day.