Recipe - Baked Spinach

1 One half kg Spinach
60 g Minced pine nuts
20 g Chopped capers
25 g Sultanas; optional
3 tablespoon Chopped parsley
8 tablespoon Olive oil
2 Eggs
3 Anchovy fillets
2 Cloves chopped garlic
Salt and pepper

From: raifft@ix.netcom.com (Richard A. Ifft )

Date: Wed, 10 Jul 1996 08:21:45 0700
I recently bought a book called Italian Jewish Cooking, by Mira Sacerdoti,
as I mentioned in another context. As promised, I shall start sharing some
of the recipes. Thank you to those of you who furnished me with conversion
charts.

1. Heat half the oil in a saucepan. Add spinach, sprinkle with a little
salt, and cover.

2. In a few minutes, stir and recover. Cook until tender over low heat.

3. Cool spinach in a mixing bowl.

4. Heat remaining oil; add parsley, garlic, anchovies and capers; and stir
fry 5 minutes over lively heat.

5. Add this mixture to the spinach; add eggs and blend well.

6. Arrange mixture in an oiled ovenproof serving dish and bake 30 minutes
at 350 degrees F. (l80 C) OR Arrange toasted bread slices in a shallow,
oiled baking dish; spoon mixture onto the toast; and then bake it.

JEWISHFOOD digest 249

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.