Spinach Cake

I am really proud of this one!  What a yummy treat and change from eggs...

Naturally sweet with the cooked Spinach, Pine Nuts, and Currants.

I served this with Ham and Strawberry, Banana, Sliced Almond fruit salad for breakfast.

Preheat oven to 350.

Makes about 12 pieces, serves 4.

Ingredients

1.5 lbs Spinach, thoroughly washed, leave stems on if they are not tough
3 Tbsp Grapeseed Oil (I used Olive Oil)
1 Cup Pine Nuts
2 cloves Garlic, minced
2 Eggs, whisked
½ Cup Currants
1 tsp Salt

Directions
Wilt spinach in a large covered saucepan, over low heat (do not add water) 5 minutes, until tender.  Drain and cool, then gently squeeze moisture out of spinach.  Place spinach in food processor and pulse until coarsely blended, then set aside.

In a small pan, warm 3 Tbsp oil, add Pine Nuts and saute until golden brown.
Add Garlic to pan of Pine Nuts and saute together an additional minute.

In a large bowl, combine Pine Nuts mixture, blended Spinach, Eggs, Currants and Salt.
Spread mixture into a greased 7 x 11 inch baking dish.
Bake at 350° for 30 minutes.
Serve hot or cold.

Thanks to Elana's Pantry for this WONDERFUL recipe!