This is a perfect, perfect recipe for this time of year: Celebrate your greens! Celebrate your family! Okay, just celebrate!
- 1 1/2 lbs. spinach, washed well but not dried (remove the stems if they seem tough)
- 2 Tbsp. olive oil
- 1 c. pignola (pine) nuts (a MUST for this recipe! okay, you can use cashews, but it won’t be the same…)
- 2 cloves garlic, minced
- 2 large eggs, whisked
- 1/2 c. golden raisins or currants
- 1 tsp. Kosher salt
Wilt spinach in large covered saucepan over low heat for 5 minutes until tender. Drain and allow to cool, then squeeze gently to remove excess moisture. Add to a large, wide bowl and, using two sharp knives (one in each hand), cut into the spinach in a criss-cross motion for a minute or two until it is coarsely blended.
Heat oven to 350 degrees.
Sauté the pine nuts in small skillet on medium heat until golden brown. Keep your eye on the skillet the whole time because pignolas go from golden to black in seconds, and a cup of pignolas is a terrible thing to waste! Then pour the nuts into the bowl of spinach. Add 1 Tbsp. olive oil to that same skillet, add minced garlic, and sauté for a minute. Add garlic, along with eggs, raisins and salt, to the spinach, and stir.
Add the remaining olive oil to a glass baking dish, approx 7 x 11. Place in oven for 5-7 minutes until oil is spitting hot. Carefully remove the dish, and tip this way and that, back and forth, until the hot oil completely covers the bottom of the dish. Add the spinach mixture, and replace dish into oven. Bake 25-30 min. until a cake tester comes out clean.
Allow to sit 10 min, and then cut into approx. 12 squares with a very sharp knife. It will be delicious whether served warm or at room temperature. It’s amazing on a holiday brunch table.
Thank you to elanaspantry.com for the original version of this recipe. Thank you, Elana!