At first sight this appears a most unexpected liaison of flavours but on further acquaintance one discovers it to be firmly in the ancient Italian tradition of savoury combined with sweet elements common to many Niçoise dishes.
Cook the spinach in boiling salted water. Drain well in a sieve, pressing out all the water; then chop.
Melt the butter in the spinach pan, add the oil and, when hot, stir in the pine nuts for 2 minutes. Return the spinach to the pan, stirring until the butter and the oil have been absorbed.
Remove from the heat and stir in the orange-flower water. Turn into a serving dish and sprinkle
© 1987 Geraldene Holt. All rights reserved.