This simple gratin, based on a traditional French recipes, makes a wonderful side dish for pork or chicken. If fresh spinach is unavailable, use two packages frozen, chopped spinach. Just make sure you thaw and drain it very well before proceeding with the recipe. Curry powder embraces and softens the sometimes mineral taste of spinach.
2. Lightly grease a 9-inch gratin dish with olive oil.
3. Coarsely chop the spinach, and in a large bowl, toss it with the dill, garlic, curry powder, cumin, salt and pepper. When well combined, firmly pack the mixture into the preapred gratin dish. Sprinkle the bread crumbs generously on top. Drizzle the ghee over the crumbs, making sure they are well coated.
4. Bake the gratin for about 45 minutes, or until the spinach liquid has evaporated and the top has browned. Remove from the oven and serve immediately.
Wine Suggestions: Chateau Ste.-Michele Gewurztraminer Zaca Mesa Roussann These delicate white wines enhance the lsightly spiced leafiness of the spinach gratin.
From Raji Cuisine by Raji Jallepalli with Judith Choate. Copyright 2000 HarperCollins Publishers. Used by permission.