Spinach and Leek Gratin With Parmesan Pine Nut Crumb Topping | Oregonian Recipes

Ingredients

• 5 tablespoons unsalted butter (divided)
• 1/2 cup pine nuts
• 1 1/2 cups fresh bread crumbs from crustless French bread
• 1 cup grated parmesan cheese (divided)
• 3 9-ounce bags spinach leaves
• 1 8-ounce leek, halved lengthwise, thinly sliced crosswise (about 2 cups)
• 2 tablespoons all-purpose flour
• 3/4 cup whole or low-fat milk
• Kosher salt and freshly ground black pepper