Steve and Cookie’s By the Bay
Margate, NJ
Gluten Free Recipes
Spinach Cake
1 1/2 lbs. spinach, thoroughly washed, leaves stems on if they are not tough
3 tbs. grapeseed oil
1 c. pine nuts
2 cloves garlic, minced
2 eggs, whisked
1/2 c. currants
1 tsp. Celtic sea salt
- Wilt spinach in a large covered saucepan, over low heat (do not add water) 5 minutes, until tender
- Drain and cool, then gently squeeze moisture out of spinach.
- Place spinach in food processor and pulse until coarsely blended, then set aside
- In a small skillet, warm 3 tablespoons oil, add pine nuts and sauté until golden brown
- Add garlic to pan of pine nuts and sauté together an additional minute
- In a large bowl, combine pine nuts mixture, blended spinach, eggs, currants and salt
- Spread mixture into greases 7x11 inch Pyrex baking dish
- Bake at 350 degrees for 30-40 minutes
- Serve
Makes 12 Spinach Cakes
