Ingredients
3-4 eggs, whisked (for a firmer version of spinach bread, add a few more eggs)
16 ounces frozen spinach
2 tablespoons butter
1/2 cup pine nuts
2 cloves crushed garlic
Small bunch of basil (about 15 leaves)
1/4 teaspoon salt (optional)
Preparation
Preheat oven to 350°F. Defrost spinach over low heat. Put in a colander lined with cheese cloth or a thin towel and wrap the towel around the spinach. Squeeze out as much moisture as possible.
Melt butter over low heat and add pine nuts and garlic, toasting until golden brown. Pine nuts burn easily, so keep an eye on them.
Put in a food processor with the basil and pulse a few times until the nuts are broken up but not completely smooth.
Add spinach and salt and pulse for ten seconds. Stir in eggs.
Scrape into a buttered pie pan or 7x11 baking dish. Bake 20-30 minutes, until set. Let cool, then cut.
