Spinach frittata with raisins and pine nuts

Spinach frittata with raisins and pine nuts

Frittata di spinaci

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This frittata from Venice is traditionally prepared during Passover. It is usually served cold and lightly dusted with sugar, but is also very good hot.

Ingredients

Quantity Ingredient
450g spinach
3 tablespoons extra virgin olive oil
1 small onion, finely chopped
3 tablespoons raisins
3 tablespoons pine nuts
3 eggs
2 teaspoons matzo meal
grating nutmeg
salt
freshly ground black pepper
1 tablespoon butter
1-2 tablespoons sugar, to taste

Method

  1. Wash the spinach thoroughly, then cook in a covered saucepan over a moderate heat for 5–7 minutes or until tender – the water clinging to the leaves is sufficient to prevent scorching. Drain well, squeezing out as much moisture as you can. Chop finely.
  2. Heat 2 tablespoons of the olive oil in a heavy frying pan, add the onion and cook over a moderate heat until softened. Stir in the raisins and pine nuts and continue to cook until the pine nuts turn golden. Stir in the spinach and cook over a gentle heat for 2–3 minutes to blend the flavours.
  3. Beat the eggs in a large bowl, then stir in the spinach mixture and matzo meal. Season with nutmeg, salt and pepper.
  4. In the same frying pan, heat the remaining olive oil and the butter and, when it is hot, pour in the egg mixture. Cook over a gentle heat for 15–20 minutes or until the bottom is golden. Place under a hot grill for 20 seconds to set the top, then carefully slide the frittata onto a saucepan lid or plate. Place the frying pan over the uncooked side of the frittata and hold the pan firmly against the saucepan lid. Quickly flip both the frying pan and the lid over, so that the uncooked side of the frittata sits on the bottom of the frying pan. Continue cooking the frittata over a gentle heat on the hob until the bottom is golden. Slide onto a serving platter and sprinkle with sugar. Serve hot or cold, cut into wedges like a pie.
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