Tender spinach tossed with sweet raisins and toasted pine nuts.
This Catalan vegetable preparation also appears in Andorra’s official recipe collection. Drain the spinach well so the finished dish tastes of the leaves, fruit and nuts rather than cooking water.
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 minutes
- Serves
- 4 side
- Difficulty
- Easy
- Cuisine
- Andorran
The recipe
As an Amazon Associate I earn from qualifying purchases. Links marked “paid link” may earn a commission at no extra cost to you.
Before you start
Prepare and measure the ingredients before cooking. Use the texture and temperature checks in the method as well as the estimated timing.
Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
- Large saucepan paid link
- Colander paid link
- Wide frying pan paid link
Method
Bring a large pan of water to a boil. Add the spinach in batches and cook for 1–2 minutes, until wilted. Drain, cool enough to handle and squeeze out excess water. Chop roughly.
Warm the oil in a wide frying pan over medium-low heat. Add the pine nuts and stir for 2–3 minutes until pale gold.
Add the raisins and stir for 30 seconds. Add the drained spinach and toss for 3–4 minutes, until hot throughout.
Season with salt and pepper. Taste before adding more salt, then serve straight away.
Chef’s notes
Pine nuts can burn quickly. Keep them moving and add the spinach as soon as they turn pale gold.
Tips and variations
For frozen spinach, use about 450 g thawed and very well squeezed, then start at the frying-pan step. This is a practical variation.
Serve with
Serve alongside fish, chicken or a bean dish. It can also top toast.
Storage
Refrigerate promptly at 4°C or below and use within 2 days. Reheat to 74°C. Refrigerate perishable food within 2 hours, or 1 hour when the surroundings exceed 32°C.
Nutrition per serving (estimated)
Nutrition has not been calculated. Values depend on the ingredients and serving size.
Allergens
Contains pine nuts. Raisins may contain sulphites; check the label.
Made it?
Rate this recipe. Your rating helps other cooks.
No ratings yet. Be the first.
Questions
Can I leave out the raisins? Yes, although they provide the characteristic sweet contrast.
Why is my spinach watery? It needs firmer draining before it goes into the frying pan.
Sources and recipe context
Kitchen testing confirmed by Sixto Carreon on 3 November 2026. This is an editorial adaptation. Rescaled to four side servings with measured oil and seasoning.
Visit Andorra: Espinacs amb Panses i Pinyons
The featured image was adapted from a licensed photograph using AI-assisted champagne-background and framing edits. It is not a Sixto kitchen-test photograph. The source is a close-up of Catalan-style spinach, illustrating the shared preparation. Photographer, licence and editing details are in Editorial Standards.
