Spinach Cake Redeux

Hello! Well, I decided to make the spinach cake recipe again just to try it, and, to modify it once again with a bit of  “Shazzy Magic.” Both versions are excellent – it’s personal preference for you on what you like.

Here’s the original recipe, it’s also below w/my second set of modifications in [xxx].

Again, this turned out FABULOUS. Such a treat!

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Spinach Cake

  • 1 ½ pounds spinach, thoroughly washed, leave stems on if they are not tough [I used one full bag of  organic girl ‘super greens’ you find at Haggen.]
  • 3 tablespoons grapeseed oil
  • 1 cup pine nuts [I used half a cup – just Dale and I]
  • 2 cloves garlic, minced [use four cloves – if you like garlic, do this, otherwise, stick with two. It was GARLICY!]
  • 2 eggs, whisked [used one]
  • ½ cup currants [Did NOT use]
  • 1 teaspoon celtic sea salt
  • 2 tablespoons of grated parm cheese


  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 [i just used two knives and cut up on a cutting board]
  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 7×11 inch Pyrex baking dish
  8. Sprinkle cheese on top
  9. Bake at 350° for 30-40 minutes
  10. Serve

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I'm a personal trainer, coach, CrossFitter, food lover, terrible singer, step-monster, wife, amateur chef, and coffee & tequila addicted. And we've just scratched the surface.

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