Épinards aux Pignons

Spinach Cooked with Pine Nuts and Orange Blossom Water

Preparation info

  • Difficulty


  • For



Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

The combining of greens and sweet ingredients in this way is known to be indigenously Niçois, though it would be difficult to trace its origin through the complex layers of Nice’s history. The famous tourte de blettes, a thin pastry filled with Swiss chard, raisins, eggs, sugar, pine nuts, and orange blossom water, is another example of this treatment.

Here is an intriguing dish, a perfect complement to almost any meat or fish.


  • 2 pounds fresh spinach, or 2 10-ounce boxes frozen
  • 3 tablespoons olive oil
  • ½ cup pine nuts
  • 2 tablespoons orange blossom water
  • 1 teaspoon salt
  • freshly ground black pepper


Cook the spinach until tender. Squeeze out as much water as possible and chop it (it should be quite dry). Put it in a pan and toss with the other ingredients. Cook, uncovered, only until the spinach is heated through and serve at once.