Spinach, Pinenut and Currant Topping

11:30 am on 4 March 2013

Topping for Catherine Bell's Catalan Coca - Mediterranean Flatbread


  • 1/3 cup olive oil
  • 2 large onions, halved and sliced thinly
  • sea salt
  • 2 bunches spinach, silver beet or rainbow chard
  • 1/4 cup currants soaked in warm water to plump
  • 1/4 cup pine nuts


Heat the olive oil in a large pan over a medium heat, and sauté the onions, with a pinch of salt, until lightly golden, 25 to 30 minutes, stirring occasionally.

Wash the greens well and finely slice them. Shake the excess water from them and place in a large sauté pan over a low heat. Cover and when wilted drain and squeeze out as much liquid as possible. 

When the onions are golden, add the spinach and sauté for a few minutes to combine the flavours and cook off any remaining liquid. Remove from the heat and stir in the currants and pine nuts. Season to taste and set aside to cool.

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