(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.
Ingredients
Makes 6 servings
Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.
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Reviews (38)
Back to TopTo quote a young friend of mine, I found this recipe to be "meh." Not terrible, but nothing remarkable and not worth the extra ingredients. I served it at room temperature--perhaps a mistake--and had a lot leftover. Afterwards I used the leftovers in spanakopitas and that really was a mistake! I don't know if it was the raisins or the vinegar, but it was not a wise move on my part!
WillowBrookCooks
12/10/2013
I make this recipe constantly. As others have said, I always plump the sultanas in red wine, and I toast the pine nuts first. Sometimes I use pecans instead, and always substitute minced shallots for the onions, because shallots do everything onions do, better. Some other ingredients I've incorporated with success: sliced oranges, bell pepper slivers, fresh blueberries.
flaneuse
4/6/2012
This is a tasty, lovely side dish. I've made it more than once, and it continues to be a big hit with guests. I've run out of pine nuts and substituted toasted walnuts, pistachios and almonds (not blanched). Totally delicious any which way and as other reviewers commented, dried cranberries also work quite well.
BerlinBaby
Berlin, Germany
3/13/2010
Pleasant tasting and easy. I would add some lemon juice or something similar for a little more flavor
paulc24
10/26/2009
I made this ahead of time and used frozen spinach and shallots instead of onions. I tasted it when it was first cooking and was disappointed, but it impoved as it sat and the flavors mixed more. Quite delicious. Made with chicken pomegranate and yam galette. A very nice combo menu.
Anonymous
9/30/2009
Definitely plump the raisins in wine. I used shallots instead of onions, and I think that worked well. It needed a little more salt than I expected. Overall, this was a pretty tasty spin on spinach.
jrp050680
DC
3/3/2009
This was easy for a novice cook like me. I made it with the "Couscous with Golden Raisins, Pine Nuts..." just to use up similar ingredients: They actually tasted great together! I steeped the raisins in white wine and added mint at the end, both of which were delicious suggestions. I also added a pinch of cayenne pepper. I will try adding a splash of lemon juice or a dash of cinnamon (another reviewer suggestion), as well as use more pine nuts and raisins. And I agree that this would be amazing with a lemon chicken.
jinseng
Hoboken, NJ
1/21/2009
Made this for a family dinner and it was quickly polished off. The raisins and spinach go very well together and the pine nuts give it a nice crunch. Will make it again for Thanksgiving.
aokhenry
11/26/2008
I made this recipe twice (not realizing I had tried it before). Both times it was just OK. Actually, it was kind of bland.
Anonymous
NJ
11/26/2008
I used one large shallot and a clove of garlic in place of the onions. I doubled the pine nuts and dried fruit (I used a diced dried fruit blend-sunmaid bits). This is a great vegetable side dish!
Avivamtnqn
Seattle, WA
1/22/2008
This was easy and delicious. I added approx. 1/2 tsp of cumin and a pinch of cinnamon, which may not be very Italian (it's Sephardic, though). Fab! I served it with Honey-Lemon chicken (on this site) and potato knishes. Yummy!!
Anonymous
Dollard des Ormeaux, QC
10/23/2007
I used packaged baby spinach and skipped the initial wilting step -- just add the uncooked greens at the end and they wilt plenty enough.
l_fremont
new york
6/20/2007
The Key to this recipe is to not serve it hot, let it cool a bit. Really did not like at the onset of our dinner, but was starving so tried again when it had cooled and thought it was pretty good! Even saved the leftovers. Next time: I'll use 4 shallots; double the raisins and pine nuts (they make the recipe); and saute the onions and then add the spinach (too wilted the way the instructions suggest). I also plumped the raisins in wine this time. Will make again!
fathappy
des moines, iowa
3/27/2006
If I were to make this recipe again I would lose the raisins and add some garlic. Of course that would make it another recipe. It wasn't bad, just not my taste.
Anonymous
Cape Cod, MA
3/10/2006
Day 3 of detox diet and the huge bag of spinach still didn't fit in the fridge and needed using. This was pretty near perfect for the task - I soaked sultanas (rather than raisins) in apple juice and water (as that was to hand). I also 'seasoned' with lemon juice - almost made up for enforced "no added salt". Served it with quinoa - one of the better meals we've had so far.....
Emub
英国
1/15/2006
