Spinach sformato recipe - sformato di spinaci
Recipe by Rosa Lanzillotti
3 1/2 pounds (1.5 k) fresh spinach, well washed
A pinch of pine nuts (optional)
1 tablespoon melted unsalted butter
3 eggs, beaten
2 cups grated pecorino (if your pecorino is sharp, use a mixture of Parmigiano
and pecorino)
An ounce (25 g) of raisins, soaked in warm water, then drained and minced
(optional)
Salt and pepper
Prep. Time → 20 min
Cook Time → 30 min
1. Drain the well-washed spinach and heat it in a pot with the water that remained on the leaves; when it wilts and is done drain it again, put it through a food mill, and season it with the pine nuts, pepper, and salt. Combine the spinach with the melted butter, cheese, eggs, and raisins, and pour the mixture into a buttered mold. Bake it until it sets in a 360 F (180 C) oven, and serve it hot, sliced.
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