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Epicurious

Spinach Frittata With Raisins and Pine Nuts

Spinach frittata on a wood cutting board.
Photo by Kristin Teig

This frittata was inspired by a dish that the Philadelphia-​based chef Marc Vetri included on an Italian Jewish–​themed Passover menu he served at the James Beard House in New York City in the late 1990s. The meal included a frittata inspired by the classic Roman Jewish combination of spinach with pine nuts and raisins. Some families also serve spinach frittatas (without the raisins and pine nuts) for Rosh Hashanah. My interpretation of Vetri’s frittata adds lemon zest and creamy mascarpone for an egg dish that is anything but ordinary.

This recipe was excerpted from 'Portico' by Leah Koenig. Buy the full book on Amazon.

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