Name: Imeretian Spinach Pkhali
Prep time: 30 min
Cook time: 5 min
Total time: 1 h 35 min
Cuisine: Georgian
Ingredients: 500 g fresh spinach, trimmed and washed thoroughly; 150 g shelled walnuts, finely ground; 60 g yellow onion, finely grated or minced; 8 g garlic, finely grated or minced; 20 g fresh cilantro leaves, finely chopped; 15 g fresh flat-leaf parsley, finely chopped; 15 ml white wine vinegar; 2 g ground coriander; 1 g ground blue fenugreek (utskho suneli); 0.5 g dried marigold petals (Imeretian saffron), crushed; 4 g fine salt; 0.3 g ground cayenne pepper, or to taste; 30 g pomegranate arils, optional, for serving

A wide wooden platter of green spinach pkhali patties with pomegranate and cilantro, set on an outdoor table.

Yield4 appetizer servings

Serving basisOne-quarter of the finished mixture

DifficultyEasy

DietVegan; contains tree nuts

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The dish

About Imeretian Spinach Pkhali

Tender spinach meets a richly seasoned walnut, garlic and herb mixture in this cool Georgian appetizer.

Pkhali is a family of Georgian vegetable preparations bound with seasoned walnuts. Spinach pkhali combines cooked greens with walnuts, garlic, fresh herbs, vinegar and spices; recipes vary by household. This version uses blue fenugreek, ground coriander and dried marigold for a Georgian flavor profile, then chills the mixture so it can be shaped and served as small portions.

The texture depends on removing water from the spinach. Blanch it only until wilted, cool it promptly, and squeeze it very dry before chopping. Mix the greens with the walnut paste until it holds together without becoming a smooth purée. Serve cool, with pomegranate arils if desired.

Cook the dish

Ingredients

Georgian Spinach and Walnut Appetizer (ისპანახის ფხალი)

Spinach

500 gfresh spinach, trimmed and washed thoroughly

Walnut mixture

150 gshelled walnuts, finely ground
60 gyellow onion, finely grated or minced
8 ggarlic, finely grated or minced
20 gfresh cilantro leaves, finely chopped
15 gfresh flat-leaf parsley, finely chopped
15 mlwhite wine vinegar

Seasoning and garnish

2 gground coriander
1 gground blue fenugreek (utskho suneli)
0.5 gdried marigold petals (Imeretian saffron), crushed
4 gfine salt
0.3 gground cayenne pepper, or to taste
30 gpomegranate arils, optional, for serving

Method

Wash and blanch the spinach. Wash the leaves thoroughly in several changes of cold water and trim any tough stems. Bring a large pot of water to a boil. Blanch spinach in batches for 1–2 minutes, just until wilted. Drain immediately and cool in cold water.
Squeeze and chop. Drain the cooled spinach well. Squeeze it firmly in a clean towel until very dry, then chop finely by hand or pulse briefly in a food processor. Keep a little texture; do not purée.
Make the walnut mixture. Grind the walnuts to a fine, slightly moist meal. Mix with the onion, garlic, cilantro, parsley, vinegar, coriander, blue fenugreek, crushed marigold, salt and cayenne until a cohesive paste forms.
Combine. Fold the chopped spinach into the walnut mixture until evenly combined. Taste and adjust salt or vinegar modestly; the mixture should be savoury and gently tangy, not wet.
Chill and shape. Cover and refrigerate for at least 1 hour. Divide into four portions or shape into small patties. Garnish with pomegranate arils if desired.
Serve and store. Serve cool, with bread or vegetables. Refrigerate leftovers promptly at or below 4°C and use within 3–4 days. Do not leave the spinach mixture at room temperature for more than 2 hours. This dish contains walnuts.

Practical guidance

Tips for success

Wash spinach thoroughly, blanch just until wilted, cool promptly and squeeze out as much water as possible.
Grind the walnuts finely and keep a little texture in the chopped spinach; a wet, smooth purée will not shape well.
Chill the mixture before shaping so it firms and the vinegar and spices settle into the greens.

Practical notes

Walnut texture. A fine grind helps the walnuts bind the greens. Stop before they become oily nut butter.

Spinach moisture. Squeeze the blanched leaves very dry before chopping. If the mixture feels loose, chill it longer rather than adding extra walnuts or changing the formula.

Serving. Pkhali is served cool as an appetizer or side. Pomegranate is a traditional-looking garnish, but it is optional here.

Nutrition per serving

Estimated nutrition per serving

Serving size: One-quarter of the mixture
Energy: About 286 kcal
Carbohydrates: About 13 g
Protein: About 10 g
Fat: About 25 g
Fibre: About 6 g
Sodium: About 500 mg

These are approximate values for the listed ingredients and four portions. The drained spinach weight and optional garnish can change the final values.

Allergens and food safety

This recipe contains walnuts, a tree nut. Prevent cross-contact with other foods and check packaged spices for allergen statements. Wash fresh spinach thoroughly, cool blanched spinach promptly, and refrigerate the finished mixture at or below 4°C. Do not leave it at room temperature for more than 2 hours; use refrigerated leftovers within 3–4 days.

The result

Finely chopped spinach is bound with a savoury walnut, garlic, herb and spice paste.
Chilling firms the mixture for serving as small cool portions; optional pomegranate adds a tart, juicy accent.