Best Spinach Pie With Raisins And Pine Nuts Recipes

SPINACH WITH RAISINS AND PINE NUTS

Steps:

• Soak the raisins in a bowl with enough warm water to cover for 10 minutes.
• Rinse the spinach in a couple changes of cold water. Discard any wilted or bruised leaves and trim away any thick, woody stalks.
• Place the spinach in a large pan with nothing but the water that clings to the leaves, cover the pan, and cook over low heat until the spinach has collapsed and is tender. This should take 5 to 10 minutes.
• Transfer the spinach to a colander and drain. Once it's cool enough, squeeze it with your hands to eliminate any excess liquid.
• Meanwhile, peel and gently crush the garlic cloves with the flat side of a knife.
• In a large skillet or sauté pan over medium-low heat, gently cook the garlic until fragrant and lightly golden and then remove it. Add the butter to the pan, let it foam slightly, then add the pine nuts and turn them in the oil before adding the spinach and a pinch of salt. Cook for 2 minutes, or just until the spinach leaves glisten.
• Drain the raisins and add them to the pan, gently turn the ingredients a couple more times, and serve immediately.

SPINACH PIE

Steps:

• Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.

SPINACH WITH PINE NUTS AND RAISINS

Steps:

• Chop whole onion.
• Heat nonstick pot large enough to hold all the ingredients, until it is medium hot. Add oil, and saute onion.
• Meanwhile, wash, peel, core and seed apples, and cut into small cubes. Reduce heat and add to onion, and continue cooking.
• Trim tough stems from spinach, and wash. Add spinach and raisins to pot; cover, and cook for a couple of minutes, until spinach has wilted. Stir occasionally.
• Stir in pine nuts. Season with salt and pepper, and serve.

SPINACH WITH RAISINS AND PINE NUTS (ESPINACS A LA CATALANA)

Steps:

• Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
• Rinse, but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach in the water that clings to its leaves until just wilted, 4-5 minutes, stirring a few times.
• Transfer the spinach to a colander and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point).
• Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins and cook until the nuts and garlic are light golden, 3-5 minutes.
• Increase the heat to medium, add the chopped spinach and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl and serve.

SPANAKOPITA (SPINACH PIE) BY INA GARTEN

Steps:

• Preheat the oven to 375 degrees.
• In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, about 10 minutes. Add the salt and pepper and allow to cool slightly.
• Bring a large pot of water to a boil. Add the spinach and stir to ensure that all of it is covered in the water. Boil until the spinach turns a bright green color, about 1 minute, then drain. Squeeze out and discard as much of the liquid from the spinach as possible.
• Pulse the pine nuts in a food processor if desired. Gently mix the spinach with the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pine nuts.
• Butter a casserole pan and lay a sheet of phyllo dough sideways so it hangs over the sides. Place a damp cloth over the remaining sheets of phyllo dough so they don't dry out. Brush the part of the phyllo dough that's in the pan with butter, then press another sheet over the top of it in the same way. Continue alternating sheets of phyllo dough with butter until there are 6 sheets in the pan.
• Pour the spinach mixture into the middle of the phyllo dough in the pan. Fold up the hanging edges of the first sheet of phyllo dough so it covers the spinach mixture, then brush with butter. Continue this pattern with the remaining sheets flaps until the spinach filling is sealed. Pinch together any open spots. Brush the rest of the butter over the top of the pastry.
• Bake for 1 hour, until the top is golden brown. Remove from the oven and allow to cool before serving.

SAUTEED SPINACH WITH GOLD RAISINS AND TOASTED PINE NUTS

Steps:

• In a medium saucepan over medium heat, add the oil and heat. Add the shallots and garlic and saute until softened. Add the raisins and cook until warm, about 1 minute. Add the pine nuts, increase the heat, and add the sherry vinegar. Stir with a wooden spoon to scrape up the browned bits that cling to the bottom of the pan. Add the butter and melt, then add the spinach and stir or toss with tongs until wilted. Season with salt and pepper, to taste, and serve.

SPINACH WITH PINE NUTS AND RAISINS

Steps:

• 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.

SPINACH WITH RAISINS AND PINE NUTS

Steps:

• Wash the spinach, and remove stems only if they are thick and tough. Drain, and press the excess water out. Put the leaves in a pan with the lid on. Cook over low heat for moments only, until they crumple to a soft mass. They will steam in the water that clings to them.
• In another pan, fry the onion in the oil till golden. Stir in the pine nuts and let them color lightly. Add the spinach and the drained raisins. Season with salt and pepper, and cook, stirring, for a minute or so. Serve hot.

SPINACH WITH SHALLOTS, PINE NUTS, AND GOLDEN RAISINS

Steps:

• Place the raisins in a small bowl. Pour over the heated chicken stock. Let rest to plump and rehydrate, 10 to 15 minutes.
• Meanwhile, place the pine nuts in a large heavy-duty skillet over medium heat. Toast, stirring frequently, until golden brown, about 8 minutes. Remove to a bowl and set aside.
• Heat the olive oil in the same skillet over medium-low heat. Add the shallots and cook until translucent, 3 to 5 minutes. Increase the heat to high, add the spinach, and stir-fry until wilted, 1 to 2 minutes. Drain the golden raisins, discarding the liquid or reserving for another use. Add the drained raisins and toasted pine nuts. Taste and adjust for seasoning with salt and pepper. Serve immediately.
• toasting nuts
• Toasting nuts really brings out their flavor. Toast nuts in a dry skillet over medium-high heat until fragrant, 5 to 7 minutes. Or place them on a baking sheet and toast in the oven at 350°F until brown and toasted, about 10 minutes.