Home
Sephardic Spinach Pie with Pinenuts and Currants
I adapted this from a recipe I found on the internet which was inspired by a recipe by Claudia Roden. It's a traditional dish for Rosh Hashanah or Passover throughout the Middle East. Very tasty, very healthy. It is really easy, and really good. A nice blend of flavors and textures. The garlic with the creamy yet crunchy toasted pinenuts, the little sweet *pop* of the currants, and the spinach has just the perfect density to hold it all together ... yummy! I like to serve it with some Greek beans (giangantes.) I think if you wanted to round it out for someone who eats meat, you could add some nice light white fish for a complete meal. It's really good cold, too.
1 ½ pounds fresh spinach, thoroughly washed
3 tablespoons olive oil
1 cup pine nuts
2 cloves garlic, minced
2 large eggs, whisked
½ cup currants (soak in boiling water until plump)
1 teaspoon salt
Wilt spinach in a large covered saucepan over low heat (do not add water)
Drain and cool, then squeeze moisture out of spinach.
Put currants in a small bowl, cover with boiling water, set aside.
Place spinach in food processor and pulse a few pulses, until coarsely blended, then set aside.
In a small skillet, warm 3 tablespoons oil, add pine nuts and sauté until golden brown.
Add garlic to pan and saute an additional minute.
In a large bowl, combine pine nuts mixture, blended spinach, eggs, drained currants, and salt, mix well.
Spread mixture into a well greased 9” pie pan. Bake at 350° for 50-60 minutes, or until bottom turns golden brown and pie begins to pull away from the sides.
Optional: Nice served with some feta cheese to sprinkle across the top.
I adapted this from a recipe I found on the internet which was inspired by a recipe by Claudia Roden. It's a traditional dish for Rosh Hashanah or Passover throughout the Middle East. Very tasty, very healthy. It is really easy, and really good. A nice blend of flavors and textures. The garlic with the creamy yet crunchy toasted pinenuts, the little sweet *pop* of the currants, and the spinach has just the perfect density to hold it all together ... yummy! I like to serve it with some Greek beans (giangantes.) I think if you wanted to round it out for someone who eats meat, you could add some nice light white fish for a complete meal. It's really good cold, too.
1 ½ pounds fresh spinach, thoroughly washed
3 tablespoons olive oil
1 cup pine nuts
2 cloves garlic, minced
2 large eggs, whisked
½ cup currants (soak in boiling water until plump)
1 teaspoon salt
Wilt spinach in a large covered saucepan over low heat (do not add water)
Drain and cool, then squeeze moisture out of spinach.
Put currants in a small bowl, cover with boiling water, set aside.
Place spinach in food processor and pulse a few pulses, until coarsely blended, then set aside.
In a small skillet, warm 3 tablespoons oil, add pine nuts and sauté until golden brown.
Add garlic to pan and saute an additional minute.
In a large bowl, combine pine nuts mixture, blended spinach, eggs, drained currants, and salt, mix well.
Spread mixture into a well greased 9” pie pan. Bake at 350° for 50-60 minutes, or until bottom turns golden brown and pie begins to pull away from the sides.
Optional: Nice served with some feta cheese to sprinkle across the top.
