Name: Spinach with Pine Nuts and Raisins
Yield: Makes 6 servings
Ingredients: 2 1/2 pounds spinach; 2 to 3 tablespoons olive oil; 2 small yellow onions or 6 green onions, minced; 4 tablespoons raisins, plumped in hot water and drained; 4 tablespoons pine nuts, toasted; Salt and freshly ground pepper to taste

(Spinaci con Pinoli e Passerine)

Spinach with pine nuts and raisins is a classic Sephardic dish that appears on tables in Greece, Spain, Turkey, and Italy, where it is a staple on Venetian and Genoese menus. It is a perfect accompaniment to delicate fish or poultry dishes and is often served at room temperature.

Recipe notes

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