Step 1

In a deep saute pan heat the olive oil and 1 1/2 Tablespoon butter over medium high heat. Sauté the onion until translucent about 2 minutes then add the garlic, hot pepper flakes and cook for another minute.

Step 2

Add the mushrooms, stir and continue to sauté until they begin to turn golden.

Step 3

Slowly add the spinach leaves until they begin to wilt. Add 1/4 cup of the broth, add salt and pepper to taste, cover the pan with lid, and cook over medium heat.

Step 4

Once the spinach wilts, about 5 minutes, uncover and continue to stir. Don't let all of the moisture evaporate. You may have to add a little bit of water.

Step 5

In the remaining 1/4 cup chicken broth whisk in the flour until it's dissolved.

Step 6

Slowly pour the broth over the spinach and mushrooms and continue to stir until thick. Add a dash of nutmeg.

Step 7

Stir in 2 Tablespoons of the Parmesan cheese.

Step 8

Pour the mixture into a buttered gratin pan or glass casserole.

Step 9

Preheat oven to 375 F.

Step 10

In a bowl mix the Panko crumbs and Parmesan cheese. Melt the remaining butter and add that to the topping and mix well.

Step 11

Sprinkle the topping evenly over the spinach gratin.

Step 12

Bake until heated through and slightly golden brown on top, about 30 minutes.