Spinach Gratin

Name: Spinach Gratin (Tortino di Spinaci)
Yield: Serves 6
Cuisine: Sephardic
Ingredients: fine dried bread crumbs for dusting; 3 pounds spinach; 3 eggs, lightly beaten; 3 anchovy fillets, minced; 4 to 6 tablespoons olive oil; 2 tablespoons capers, rinsed and chopped; 2 cloves garlic, minced; 4 to 5 tablespoons chopped fresh flat-leaf parsley; ½ cup raisins, plumped in hot water and well drained; salt; ½ cup pine nuts, toasted and coarsely chopped

Tortino di Spinaci

Preparation info

Serves
6

Difficulty
Easy

Appears in

Sephardic Flavors

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.

Ingredients

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

Side dish
Pescatarian

Method

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