Spinach Gratin from Sephardic Flavors: Jewish Cooking of the Mediterranean by Joyce Goldstein
The anchovies, pine nuts, and raisins are clues to the Sicilian origin of this dish. Baking the seasoned spinach with the eggs makes this rich and filling. If y
Ingredients
- ½ cup raisins, plumped in hot water and well drained
- ½ cup pine nuts, toasted and coarsely chopped
- 2 cloves garlic, minced
- 3 eggs, lightly beaten
- salt
- fine dried bread crumbs for dusting
- 3 pounds spinach
- 4 to 5 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons capers, rinsed and chopped
- 4 to 6 tablespoons olive oil
- 3 anchovy fillets, minced
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