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DIRECTIONS:
Wash and remove stems from the spinach. Place in a 4 qt. pot and boil about 3 minutes. (Do not add water, the water clinging to the just washed leaves is sufficient.) In another small sauce pan, add raisins and cover with water. Boil about 5 minutes. Drain. In a skillet add olive oil and onions, and saute until transparent, then add raisins, mixing well together. Drain spinach and squeeze out the water. Pull leaves apart so that they are not long and stringy. Mix into raisins, o nion and oil mixture. Blend well. Turn into pie crust, cover and crimp. Pierce the top. Bake at 425 degrees till crust is golden, about 20-30 minutes.
Comments:
I don't know the exact origin of this recipe, but my maternal Grandmother made it and I loved it as a child and still do. Grandmother, Giovannina Sabatella Paduano came from Salerno, Italy. However, my Grandfather had lived in England for seven years before coming to the U.S. and maybe this is something he told her about and she improvised. I only saw Spinach Pie served once and that was at a Renaissance Fair in Sterling, New York.
Submitted by: Patricia Pelleschi Triaca
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