Spinach Beet coca with Pine Nuts and Raisins

Coca de pignons et de blette

Preparation info

  • Serving


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

This formidable flatbread, topped with toasted pine nuts to add a crunch to the soft spinach, features the irresistible Catalan combination of sweet and salty. To add some more salt, scatter fried lardons on top before baking or crumble white goat’s cheese over the top before serving.


  • Dough ingredients as in the previous recipe
  • 200 g chard or spinach beet leaves, washed and shredded
  • 1 onion, finely sliced


Make the dough as in the previous recipe and put it to rise. Meanwhile soften the onions gently in olive oil, with a pinch of salt, and after 10 minutes add the raisins. Cook for a further 5 minutes and add the brown sugar, cumin, vinegar and a little salt. Then stir in the shredded chard leaves and pine nuts and let them cook, covered, until just tender (chard is tougher than spinach beet). Al