Spinach Cake

• 1- 1/2 pound Spinach, Thoroughly Washed, Leave Stems On If They Are Not Tough
• 3 Tablespoons Grapeseed Oil
• 1 cup Pine Nuts
• 2 cloves Garlic, Minced
• 2 whole Eggs, Whisked
• 1/2 cups Currants
• 1 teaspoon Celtic Sea Salt

1. Wilt spinach in a large covered saucepan over low heat (do not add water) for 5 minutes, until tender.
2. Drain and cool, then gently squeeze moisture out of the spinach.
3. Place spinach in a food processor and pulse until coarsely blended, then set aside.
4. In a small skillet, warm the oil.
5. Add pine nuts and saute until golden brown.
6. Add garlic to the pan of pine nuts and saute together an additional minute.
7. In a large bowl, combine pine nuts mixture, blended spinach, eggs, currants and salt.
8. Spread mixture into a greased 7x11 inch baking dish.
9. Bake at 350 degrees F for 30-40 minutes.
10. Serve.

thoroughly washed, grapeseed oil, nuts, garlic, eggs, currants, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/spinach-cake/ (may not work)