Pkhali: Georgian Spinach & Walnut Spread
This spinach and walnut spread is a typical first course on a Georgian table. Easy to throw together, flavourful and healthy, it's sure to be a hit on your own table, as well!
Ingredients
- 300 g (10 cups) fresh spinach
- 50 g (½ cup) walnut halves
- 2 cloves garlic roughly chopped
- 25 g (1 cup) cilantro chopped
- 2 tsp white wine vinegar
- ½ tsp ground coriander seed
- ½ tsp blue fenugreek
- ¼ tsp cayenne pepper
- 60 ml (¼ cup) neutral oil such as sunflower
- Pomegranate seeds for garnish
Instructions
- Preheat oven to 180°C/350°F. Bring a large pot of water to a boil over high heat. Add spinach, stir and cook for one minute. Drain in a colander, pressing on the spinach with the back of a spoon to release as much moisture as possible. Set aside.
- Add the walnuts to a rimmed baking tray. Move to the oven and toast until golden and fragrant, about 5 minutes. Add to the bowl of a food processor. Add the garlic and pulse until ground fine and the consistency resembles wet sand.
- Scrape down the sides of the bowl and add the spinach and cilantro. Pulse until well-combined and homogenous.
- Transfer contents to a large mixing bowl and add vinegar, coriander seed, blue fenugreek, cayenne and oil, stir to combine. Add salt and pepper to taste. Cover with plastic wrap and refrigerate the mixture until it is firm, about one hour.
- With clean hands, shape the pkhali into small balls, 4-6 in total depending on the size you prefer. Garnish with pomegranate seeds, serve and enjoy!
Video
Notes
To make the pkhali by hand, very finely dice the walnuts with a sharp chef's knife or grind in a mortar and pestle until the desired consistency is reached. Grate or very finely mince the garlic.
Very finely chop the spinach and cilantro and mix together with the walnuts. Proceed with the recipe as written.
Nutrition
Calories: 152kcal | Carbohydrates: 4g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 42mg | Potassium: 348mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 5006IU | Vitamin C: 16mg | Calcium: 64mg | Iron: 2mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Tried this recipe or have questions?Click here to leave a rating and/or comment!
