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Appetizers

Pkhali (Spinach and Walnut Pâté)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
20 minutes
Prep
5 minutes
Cook

Ingredients

  • 500 g (1.1 lb) fresh spinach, washed
  • 150 g (1.25 cups) walnuts
  • 2 garlic cloves
  • 1 small onion, roughly chopped
  • 1 tbsp red wine vinegar
  • 1 tsp ground coriander seed
  • 1/2 tsp ground blue fenugreek (utskho suneli)
  • Pinch of dried chili flakes (optional)
  • Salt, to taste
  • 2 tbsp pomegranate seeds, for garnish

Method

  1. Blanch the spinach in boiling salted water for 1-2 minutes until wilted, then plunge into cold water.
  2. Squeeze the spinach very thoroughly to remove as much water as possible.
  3. In a food processor, pulse the walnuts, garlic and onion until finely ground.
  4. Add the squeezed spinach, vinegar, coriander, fenugreek, chili and salt, and process to a thick, spreadable paste.
  5. Taste and adjust seasoning, then chill for at least 30 minutes.
  6. Shape into small mounds or quenelles and garnish with pomegranate seeds to serve.

Introduction: Pkhali is a family of cold vegetable-walnut pâtés found on nearly every Georgian table, usually shaped into small mounds and topped with jewel-red pomegranate seeds.

Cultural Background: Pkhali is a family of cold vegetable-walnut pâtés found on nearly every Georgian table, usually shaped into small mounds and topped with jewel-red pomegranate seeds. The spinach version is among the most common, prized for its bright colour and rich, nutty depth from ground walnuts.

Tips: Squeezing out the spinach's water thoroughly is essential — a wet pâté will not hold its shape.

Variations: The same technique is used for beetroot, cabbage or leek pkhali; a spicier version increases the chili flakes generously.

Storage: Refrigerate covered for up to 4 days.

Reheating: Served cold; no reheating required.

Nutrition: Approx. 190 kcal, 6 g protein, 15 g fat, 8 g carbohydrate per serving.

FAQs:

Q: Is Pkhali always vegan?

A: Yes, traditional pkhali contains no animal products and is naturally vegan.

Q: Can frozen spinach be used?

A: Yes, thaw and squeeze thoroughly dry before processing; use about 350 g frozen weight.

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