Cheesy Leek and Spinach Bake

Cheesy Leek and Spinach Bake

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The simple combination of the cheese sauce and the classic onion flavour really adds something special to this unique vegetarian recipe!

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time20 minutes


  • 4 Leeks, cleaned and roughly chopped
  • 200 g Baby spinach, washed
  • 850 ml Water
  • 1 KNORR Vegetable Stock Pot
  • 1 sachet KNORR Creamy Cheese Sauce
  • 30 ml Fresh chives, finely chopped
  • Robertsons Black Pepper


  • Preheat oven to 180°C.
  • Place water into a small pot together with the KNORR Vegetable Stock Pot and bring to the boil.
  • When boiling put the roughly sliced leeks into the pot and blanch until tender.
  • Remove the leeks with a slotted spoon and place into a bowl then blanch the baby spinach in the same liquid and remove when soft (not longer than 1 minute).
  • Mix the blanched leeks and baby spinach together then transfer to an oven proof casserole dish.
  • Make up the sachet of KNORR Creamy Cheese Sauce as per on pack instructions, then pour the prepared sauce over the leeks and spinach.
  • Top with chopped chives and freshly cracked black pepper.
  • Bake in a preheated oven for 10 minutes.
  • Serve with grilled fish or chicken.