Persian Kuku With Spinach, Pine Nuts and Raisins

Kuku-Persian-Passover-FPOThis recipe for Kuku combines all the foods that Jewish people brought to Italy in 1492 from Spain when they were no longer allowed to live in Spain.

2 tablespoons extra virgin olive oil

10 ounce frozen chopped spinach, defrosted

¼ c. toasted pine nuts

½ cup finely chopped chives or green part of scallions

1 ½ teaspoons Kosher salt

10 grindings of black pepper, or to taste

1 teaspoon ground cumin

¼ teaspoon garlic powder

½ teaspoon Persian Advieh, Baharat or Cinnamon

1 pinch of nutmeg

5 eggs

2 tablespoons matzo meal

1/3 cup raisins

  1. Pre-heat oven to 350F. Grease an 8 inch square baking pan with olive oil to coat all sides. Set aside.


  1. Place defrosted chopped spinach in a colander.       Take small handfuls of spinach and squeeze real hard until almost all of the moisture has drained.       Place spinach in a medium bowl.


  1. Add the rest of the ingredients to the spinach and mix with a fork until the mixture is well combined.


  1. Pour into prepared pan and place on the middle shelf of the oven. Bake for 30 minutes or until top of kuku begins to brown.


  1. Remove from oven, cool and cut into 1 inch squares.


Serves 8 or more for appetizers 6-8 as a side dish.


  • Share this:

Leave a Comment

Your email address will not be published. Required fields are marked *