Soak the raisins in a bowl of hot water. Wash spinach well and remove all hard stems.
In a large dutch oven, boil about 4 cups of salted water, add the spinach and cook 3 minutes.
Strain the spinach, place it in a bowl of cold water and then immediately drain again. Chop the spinach into fairly large pieces.
In a large skillet over low heat add the olive oil. Once hot, add the garlic, pine nuts, raisins and spinach. Season well with salt and pepper and cook for 20 minutes, stirring every so often. Let stand 15 minutes.
While the spinach cooks, toast the bread until golden brown. Serve the spinach alongside the bread or place a dollop of spinach on each piece.