Soak the sultanas in warm water for 15 minutes, then drain. Meanwhile, wash the spinach very carefully, trim it and cook it without liquid in a covered pan until soft. Leave it to cool, then squeeze it dry with your hands.
Melt the butter in a pan with the oil, add the garlic and fry it until crisp, then discard the garlic. Add the pine nuts and toss until brown then remove. Add the dry