Hmmm…what do you think of when you read, “spinach cake”? When I was looking for something different to cook on Sunday when we had some friends over, this is what I found on elana’s pantry. I love her stuff – I go there for inspiration a lot.
Anyhoo, this recipe was easy, and FANTASTIC. Seriously, I cannot stop thinking about it. And, everyone enjoyed it at dinner as well – as Nick would say, it was the “bomb dot com.”
Here’s the original recipe, it’s also below w/my modifications in [xxx].
You must make this one – you will seriously enjoy. Next time I plan on adding prosciutto.
1 ½ pounds spinach, thoroughly washed, leave stems on if they are not tough [I used fresh spinach I got in my CSA, plus a bit of those bagged ‘super greens’ you find at Haggen. Total, it was about 2.5-3 lbs]
3 tablespoons grapeseed oil
1 cup pine nuts [next time I will try almonds or pecans…but I have to say, the pine nuts were freaking amazing]
2 cloves garlic, minced [used a shallot, didn’t have garlic left!]
2 eggs, whisked [used three since I upped the amount of spinach]
½ cup currants [used raisins]
1 teaspoon celtic sea salt
- Wilt spinach in a large covered saucepan, over low heat (do not add water) 5 minutes, until tender
- Drain and cool, then gently squeeze moisture out of spinach
- Place spinach in food processor and pulse until coarsely blended, then set aside
- In a small skillet, warm 3 tablespoons oil, add pine nuts and saute until golden brown
- Add garlic to pan of pine nuts and saute together an additional minute
- In a large bowl, combine pine nuts mixture, blended spinach, eggs, currants and salt
- Spread mixture into a greased 7×11 inch Pyrex baking dish
- Bake at 350° for 30-40 minutes