Spinach Tortilla Canapes

Thaw the spinach if frozen. Rinse spinach if fresh and remove the stems. Peel the onions and chop finely. Heat the butter in a large saucepan and saute the onions until tender. Peel and mince the garlic. Add the spinach and garlic and stir to combine. Season with salt and pepper.

Heat 2 tablespoons oil in a 20 to 25 cm (approximately Tk to Tk inch) diameter pan toast half the pine nuts until golden brown. Whisk half of the eggs and mix with half of the spinach. Let cook over low heat. When mostly cooked, slide the tortilla out onto a plate and flip the tortilla back into the pan to cook the other side. Turn out onto a plate.