Maybe this spinach pkhali looks like an elaborate Christmas-y cheese ball. But trust me – it is so much better than that! It’s creamy, spicy, and aromatic. As far as dietary concerns go: it is vegan, gluten-free, and very nutritious!
Just like much better-known khinkali (juicy dumplings) and cheesy bread (khachapuri), pkhali is a staple dish of Georgian cuisine. The side of Georgian cuisine that’s still not well known in the west – vegetable-rich, light, and seasonal.
I grew up eating beet, eggplant, and spinach pkhali and I’m planning to share all 3 recipes on this blog. But let’s start with this spinach one first!
What is spinach pkhali?
Spinach pkhali – Georgian spinach and walnut spread. Like all Georgian dishes, it has a generous amount of cilantro and aromatic spices. Coriander and fenugreek (ideally, blue fenugreek- if you can find it) have the leading roles here.
Key ingredients of Georgian spinach and walnut spread:
Spinach – I recommend using baby spinach as it is easier to work with and it absorbs less water during blanching.
Walnuts – one of the key ingredients in the dish. I wouldn’t recommend substituting it for any other nuts
Garlic – if possible, buy fresh, young garlic for this dish. Old garlic may add an overpowering bitter aftertaste.
Cilantro – use the whole thing (stems and leaves) in this recipe. Just make sure to wash it really well to get rid of all the soil that might get stuck in-between the leaves and stems. Also, I noticed that organic cilantro typically has a more intense flavor, so I would go with it.
Spices – if possible, use whole spices and grind them in a coffee grinder right before adding to the dish to preserve flavor, aroma, and nutrients. Ground spices lose most of the above within a few months after being ground (if not weeks!). A coffee grinder has been a game-changer and became one of the most used tools in my kitchen since I bought it last year!
More vegetarian appetizers:
- Georgian eggplant rolls with walnut filling
- Vegetarian mushroom paté
- Andalusian gazpacho
- Crispy chickpeas, feta and shallot vinaigrette salad
Knowing that you use my recipes makes me so happy! If you make these Spinach Pkhali please leave me a starred review here or tag me on Instagram @olesia.guts so I can see your creations!
Ingredients
- 200 gr (~7 cups) fresh spinach, baby or regular
- 55 gr (½ cup) walnuts, soaked in hot water for 10 minutes
- 70 gr cilantro (roughly 1 bunch)
- 2 tbsp EVOO (extra virgin olive oil)
- 1 clove of garlic
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- ½ tsp salt
- 3-4 tbsp fresh pomegranate seeds
Spice mix:
- ½ tsp ea: coriander seeds/powder
- ¼ tsp ea: cumin seeds/powder, garlic powder, fenugreek, peppercorns
- Optional but highly preferred: a few grinds of Himalayan salt
Instructions
- Bring a big pot of water (3-4 quarts) to a rolling boil with 1 tsp of salt. Add spinach and cook for 30 seconds, until just wilted and still bright green. Transfer immediately into a colander, drain and rinse with very cold water to preserve bright color. Don’t keep it in hot water for too long - it will turn dull green and will lose its flavor.
- For the spice mix: I prefer using fresh spices and grinding them in a coffee grinder right before adding to the dish to preserve flavor, aroma, and nutrients (ground spices lose most of the above within a few months after being ground). But if it’s not an option for you at the moment - use powdered spices and mix them in a small bowl.
- Add spices, walnuts, cilantro, EVOO, lemon juice, vinegar, and salt to a blender or a bowl of a food processor. Blitz until coarse paste forms. Squeeze as much excess water from spinach as you can and add to the paste. Blitz again, into a coarse (if you like extra texture) or smooth paste.
- Give your paste a taste and adjust seasonings, if needed - you might want to add a little more pepper, salt, or lemon juice. Pop in the fridge to set for 30 min - a couple of hours. Serve, garnished with pomegranate seeds, on its own or paired with crackers, or warm bread.
EQUIPMENT USED (clickable):
Notes
Please see "key ingredient" section for detailed instructions
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