Chop off the stems of the spinach and wash throoughly.
Slice the leeks and roughly chop the spinach.
In a large pan melt the butter and add a splash of oil to stop the butter burning.
Add the leeks, fry for a couple of minutes and add the wet spinach and cook with the lid on.
Stir occasionally and add seasoning, cook until the spinach has wilted down.
Spread about a teaspoon of the pesto onto the mushrooms and crumble some feta on top of that.
Top with the cooked spinach.
Season with a little black pepper and cover with cheese.
Bake at 180°C in the oven for 15 to 20 minutes.
Reprinted with permission of Sous Chef.
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