Wilt the 1.5 lbs (24 oz / 680g) of spinach in a pan set over low heat for about 5 minutes; drain and let it cool slightly before squeezing all excess moisture out of the leaves.

Pulse the squeezed spinach in a food processor until coarsely chopped, then set aside in a preparation bowl.

Warm the 3 tbsp. (1.5 oz / 45g) of grapeseed oil in a skillet over medium heat, add the 1 cup (4.7 oz / 135g) of pine nuts, and saute for a few minutes until they are golden brown.

Stir in the 2 minced cloves of garlic (0.2 oz / 6g) and continue cooking for 1 additional minute until fragrant.

Combine the toasted pine nut and garlic mixture, 0.5 cup (2.5 oz / 70g) of currants, blended spinach, whisked eggs, and 1 tsp. (0.2 oz / 6g) of sea salt in a large bowl, mixing until thoroughly incorporated.

Spread the mixture evenly into a lightly coated baking dish and bake in a preheated oven at 350°F (175°C) for about 35 minutes, or until the center is fully set and the edges are slightly crisped.