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Jewish Venetian Spinach

Venetian Spinach
  • ServingsServings


  • 2 bag baby spinach
  • dash salt
  • a few tablespoon water
  • 3 tablespoon extra virgin olive oil
  • ½ onion, finely chopped
  • 1 clove garlic
  • handful of pine nuts
  • handful of golden raisins (plumped in warm water)
  • Salt and pepper to taste


Wash baby spinach, and cook in a covered pot over medium heat with a little salt and a water for about 5 minutes.
Drain well. In a skillet over medium heat, heat extra virgin olive oil, add onion, and garlic.

Cook for 5 minutes.

Add pine nuts, raisins, salt and pepper, and cook for another 5 to 10 minutes, adding a little water if necessary.

Serve with : Cod Fillets in Bread Gratin