Baked Spinach
INGREDIENTS:
1 1/2 kg Spinach
60 g Minced pine nuts
20 g Chopped capers
25 g Sultanas; optional
3 tb Chopped parsley
8 tb Olive oil
2 Eggs
3 Anchovy fillets
2 Cloves chopped garlic
Salt and pepper
1 1/2 kg Spinach
60 g Minced pine nuts
20 g Chopped capers
25 g Sultanas; optional
3 tb Chopped parsley
8 tb Olive oil
2 Eggs
3 Anchovy fillets
2 Cloves chopped garlic
Salt and pepper
1. Heat half the oil in a saucepan. Add spinach, sprinkle with a little salt, and cover.
2. In a few minutes, stir and recover. Cook until tender over low heat.
3. Cool spinach in a mixing bowl.
4. Heat remaining oil; add parsley, garlic, anchovies and capers; and stir fry 5 minutes over lively heat.
5. Add this mixture to the spinach; add eggs and blend well.
6. Arrange mixture in an oiled oven-proof serving dish and bake 30 minutes at 350 degrees F. (l80 C) OR Arrange toasted bread slices in a shallow, oiled baking dish; spoon mixture onto the toast; and then bake it.
JEWISH-FOOD digest 249