Spinach Cakes

This recipe comes from Elana's Pantry, the website of local cookbook author and Abbo CSA member Elana Amsterdam: “What do you do with the several pounds of spinach crowding out the other greens in the veggie drawer of my fridge? Spinach cake of course! I hope you enjoy this dish as much as we do and that it solves your spinach harvest woes! This spinach recipe is based on Claudia Roden’s Tortino di Spinaci. She is my all-time favorite cookbook author."



  • 1 ½ pounds spinach, thoroughly washed, leave stems on if they are not tough
  • 1 cup pine nuts
  • 3 tablespoons grapeseed oil
  • 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 10×7 inched pyrex baking dish.
  8. Bake at 350 for 30-40 minutes.
  9. Serve.


Makes 12 spinach cakes

Did you know?

Since 1945, crop losses due to insects have nearly doubled, but insecticide use has increased tenfold.

Quotes

"Only after the last tree has been cut down, only after the last river has been poisoned, only after the last fish has been caught, only then will you find that money can not be eaten."
~Cree Indian Prophecy
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