Spinach Gratin

Tortino di Spinaci

Preparation info
  • Serves


    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

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 you prefer a lighter dish, omit the eggs and the baking and serve this as highly seasoned sautéed spinach.


  • fine dried bread crumbs for dusting
  • 3 pounds spinach
  • 4 to 6 tablespoons olive oil


Preheat an oven to 350 degrees F. Oil an 8-by-11-by-2-inch baking dish or a 2-quart casserole, the