In large pan, heat the Tantillo California Extra Virgin Olive Oil with the crushed garlic and anchovy fillet.
Once garlic begins to soften and anchovy begins to melt, add in spinach a handful at a time.
Allow the spinach to begin to wilt each time time before adding more.
Once all the spinach is added, add in raisins and toss together. Cover, and let cook.
After about 5 minutes, remove the cover.
Season with cumin and oregano, toss with the pine nuts and serve. Buon Appetito!