Breakfast > Jewish Recipes > Pine Nuts > Side Dishes > Vegetarian > Spinach Quiche >
Spinach Quiche (pashtida)
Typically served during Shavuot.
2 TBS butter
2 TBS olive oil
6 TBS white wine (optional)
1 LB fresh spinach, washed & patted dry
Salt & black pepper to taste
1 LB labneh*
2 TBS Tahini
2 eggs, beaten
1/2 C flour
1/2 tsp. baking powder
1/4 C pine nuts (for topping)
Heat the olive oil or half the butter in a large skillet. Add half of the spinach gradually; stir constantly with a wooden spoon. Add half of white wine; season with salt and black pepper. Mix well. Cook until spinach leaves wilt; place spinach in a strainer. Repeat with remaining spinach and wine; season with salt and black pepper. Allow spinach to drain for about ten minutes, and then transfer to a large bowl. Preheat oven to 350-degrees F; grease a baking pan with olive oil. In a bowl, mix together the labneh, Tahini, beaten eggs, salt and pepper. Add flour and baking powder; mix well. Pour evenly into prepared baking pan. In a small skillet, toast pine nuts with a small amount of olive oil over high heat, stirring constantly, until pine nuts turn golden in color. Transfer pine nuts to a plate and blot with a paper towel to remove excess oil. Sprinkle pine nuts on top of spinach mixture in baking pan. Bake in the center oven for about thirty-five minutes, or until mixture sets and top turns golden in color. Remove from oven and allow to stand for about ten minutes before serving.
*Note: Labneh is a strained yogurt product available in most Middle Eastern specialty stores.
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