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:
Chris says
Elana,
I know that just yesterday I said that I quit email, but I just had to let you know how much I loved the spinach cake.
Yum Yum!
Chris
Lisa Sparks says
Made this dish last weekend and ate the last piece last night for dinner. OMG that is so good. I loved it! Can’t wait to make another one because I still have pine nuts left. They were a little pricey at Whole Foods so this dish is definitely an occasional treat. Still yummy tho! Tks. – L
Miranda says
Is there a way to make this without eggs?
Stephanie says
Can you tell me how to find out about CSA in my area?
Melissa says
I’m wondering if I could use egg replacers with this instead of eggs or is it one of those recipes that there is no substitute. I have an egg sensitivity.
Elizabeth Brett says
This looks absolutely stupendous! I’m making it for dinner. Strange coincidence: A cousin I just found had a DNA test that showed we have some Sephardic Jewish blood (from New Spain area circa 1500 probably). So just a few minutes ago was searching for Sepahardic recipes and bought Claudia Roden’s Jewish Food Cookbook. Small world :)
Liz says
I just discovered your site a few days ago. Such inspiration! I just tried my first of your recipes – the CSA spinach cake recipe. No currants in the house, so I subbed apple juice-sweetened dried cranberries. DELICIOUS. Thank you.
hollylaporte says
This spiniach cake is amazingggg!
It goes perfectly with fish.
I will definitely be cooking this up once a week.
Nadine says
Thanks for the recipe! We loved it, even my 5 year old gobbled it down, he just started eating spinach a couple of weeks ago, he wouldn’t touch it before that..
I did add 1 1/2 tablespoon of coconut flour as I am a new admirer of this flour and I like it’s texture when added in foods.
rachel says
Just made this (sadly with frozen spinach and raisins) as my family’s contribution to a seder. It was a big hit with requests for a repeat next year! It was so delicious that I certainly won’t be waiting ’til then to make it again. Thanks so much for the great (and super easy) recipe.