This Paleo Spinach Cake recipe is perfect for Passover. We like it so much though, that we eat it all year round. This easy recipe is made with 7 healthy ingredients –spinach, eggs, pine nuts, currants, garlic, oil, and salt. It’s so simple that you can throw it together in just a few minutes.
Our weekly CSA share kicked in recently and we received a ton of fresh organic spinach! For those of you who aren’t familiar, “CSA” stands for community supported agriculture. This relatively new socioeconomic concept changes the way food is produced, distributed, and sold, creating small scale closed markets for farmers in which the consumer participates in the risk and rewards of the farm.
One of the great benefits of the CSA is receiving produce the day it is picked. CSA’s also give farmers more time to do what they do best –grow food. By cutting out the middle man, farmers receive more money for their crops, and save time by not having to market produce to stores. Earlier this year my family purchased a “share” in this season’s crop from Abbondanza. We receive organic vegetables straight from the farm each week during the harvest months.
The bounty of our farm share sends me rummaging through my recipes in search of culinary solutions to vegetable overload. The biggest issue has been spinach. What to do with the several pounds of spinach crowding out the other greens in the veggie drawer of my fridge? Spinach cake of course!
Spinach Cake
Ingredients
- 1½ pounds spinach, thoroughly washed, leave stems on if they are not tough
- 3 tablespoons grapeseed oil or olive oil
- 1 cup pine nuts
- 2 cloves garlic, minced
- ½ cup currants
- 2 large eggs, whisked
- 1 teaspoon celtic sea salt
Instructions
- Wilt spinach in a large covered saucepan over low heat (do not add water)
- Drain and cool, then squeeze moisture out of spinach
- Place spinach in food processor and pulse until coarsely blended, then set aside
- In an 9 inch cast iron skillet, warm 3 tablespoons oil, add pine nuts and sauté until golden brown
- Add garlic to pan and sauté an additional minute
- Add currants to pan and sauté an additional minute
- In a large bowl, combine pine nuts mixture, blended spinach, eggs, and salt
- Spread mixture into a greased 7 x 11 inch baking dish
- Bake at 350°F for 30-40 minutes
- Serve
This spinach recipe is based on Claudia Roden’s Tortino di Spinaci. She is my all time favorite cookbook author. I often hear Roden speaking about the history of Jewish food on NPR. She is basically a food historian, as well as a culinary genius.
I hope you enjoy Paleo Spinach Cake as much as we do. Here are some of my other Paleo Passover recipes:
elana says
Naomi -Thanks so much! Love your blog, especially the recent story of the wolf whistlers. You go girl!
~M – I like your substitution ideas for this recipe, I think they sound delicious. Per the traveling question, yes, I think the power bars would travel well. I also like to bring trail mix along with me when I go on vacation. Have a great trip!
Judith -Good decision and I’m so sorry about all of the flooding out there.
Megabeth -Thanks for stopping by and if you do make it, let me know how it turns out for you.
Megabeth says
This looks great…and easy to make! If I get spinach overload I’ll most certainly try this.
Judith says
Looks delicious! I had considered a CSA this year but I was apparently late in joining and the only one still available that had half shares didn’t really have stuff I like. Now I’m glad, because Iowa is pretty much entirely underwater and I’m sure there won’t be much fresh produce available for the rest of the season :-(
~M says
This looks absolutely delicious, Elana. Do you think it would work just as well with dried cranberries or green raisins instead of the currents?
I would appreciate some advice – from Elana or any of y’all…I am going out of town for 2 days for a friend’s wedding. What healthy snacks would you bring? I am seriously considering making another batch of your amazing power bars (and not sharing them!!) :)
naomi says
Elana, I nominated you for a blog award, Arte y Pico. It comes with a meme, but I chose not to do it as I’m all memed out. If you want to display the award, just copy it off this post:
http://milkforthemorningcake.blogspot.com/2008/06/how-builders-stole-my-mojo-and-straight.html
x x x
elana says
Ayden Thanks!
Lauraldawn Glad to have you stop by and thanks for you sweet comment.
Ya’ara -Thanks, if you make it let me know how it turns out for you :-)
Moi -It’s in Boulder, CO., though I bet you have a bunch of CSA’s in Seattle.
Moi says
Is http://www.eatabbo.org/ in Seattle, Wa by any chance?
Ya'ara says
Elana!!
What a delicious combination..
I love it!!
Lauraldawn says
This looks delicious!
We’ve been changing all our eating habits at my house, and I’m glad to have found your blog :)
Ayden says
Though I cannot see myself making this recipe, it does look absolutely divine.