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Spinach Cake
Nb persons: 0
Yield: 12 spinach cakes
Preparation time:
Total time:
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| 1 ½ pounds | spinach, thoroughly washed, leave stems on if they are not tough |
| 3 tablespoons | grapeseed oil |
| 1 cup | pine nuts |
| 2 cloves | garlic, minced |
| 2 | eggs, whisked |
| ½ cup | currants |
| 1 teaspoon | celtic sea salt |
1.Wilt spinach in a large covered saucepan, over low heat (do not add water) 5 minutes, until tender
2.Drain and cool, then gently squeeze moisture out of spinach
3.Place spinach in food processor and pulse until coarsely blended, then set aside
4.In a small skillet, warm 3 tablespoons oil, add pine nuts and saute until golden brown
5.Add garlic to pan of pine nuts and saute together an additional minute
6.In a large bowl, combine pine nuts mixture, blended spinach, eggs, currants and salt
7.Spread mixture into a greased 7x11 inch Pyrex baking dish
8.Bake at 350° for 30-40 minutes
9.Serve
Makes 12 spinach cakes
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