Appetizers
Spinach and Walnut Pâté Balls
The Quirky Foodster Team
Ingredients
- 500 g (1 lb) fresh spinach, washed and trimmed
- 150 g (1 1/2 cups) walnuts
- 2 garlic cloves
- 1 small onion, roughly chopped
- 2 tbsp red wine vinegar
- 1/2 tsp ground coriander
- 1/2 tsp ground fenugreek (blue fenugreek if available)
- 1/4 tsp ground cayenne or Aleppo pepper
- Salt to taste
- 2 tbsp pomegranate seeds, for garnish
Method
- Bring a large pot of salted water to a boil and blanch the spinach for 1-2 minutes until just wilted.
- Drain in a colander and rinse under cold water to stop the cooking, then squeeze out as much liquid as possible using your hands or a clean cloth.
- In a food processor, pulse the walnuts, garlic, and onion until finely ground and paste-like.
- Add the squeezed spinach, vinegar, coriander, fenugreek, cayenne, and salt, and pulse until well combined into a thick, spreadable paste.
- Taste and adjust seasoning, adding more vinegar for tang or salt as needed.
- With damp hands, shape the mixture into small balls or patties, about 2 tablespoons each.
- Arrange on a plate and press a few pomegranate seeds into the top of each one before serving.
Introduction: Pkhali is a cornerstone of the Georgian supra (feast table) and one of the most Lent-friendly dishes in the entire
Orthodox culinary world, since it is built entirely from vegetables, walnuts, and spices with no dairy, eggs, or meat at
all. Made from spinach, beetroot greens, or cabbage depending on the season, pkhali is rolled or shaped into small
balls and garnished with jewel-red pomegranate seeds, a dish that appears on Georgian Orthodox tables throughout
the many fasting periods of the liturgical year.
Cultural Background: Pkhali is a cornerstone of the Georgian supra (feast table) and one of the most Lent-friendly dishes in the entire
Orthodox culinary world, since it is built entirely from vegetables, walnuts, and spices with no dairy, eggs, or meat at
all. Made from spinach, beetroot greens, or cabbage depending on the season, pkhali is rolled or shaped into small
balls and garnished with jewel-red pomegranate seeds, a dish that appears on Georgian Orthodox tables throughout
the many fasting periods of the liturgical year.
Tips: Squeezing the spinach thoroughly dry is essential; excess water will make the pkhali too loose to shape. Blue fenugreek (utskho suneli) gives the most authentic Georgian flavor, but ground fenugreek seed is a reasonable substitute in a smaller quantity. Chill the shaped balls for 15 minutes before serving to help them hold their form.
Variations: Substitute beet greens, red cabbage, or green beans for the spinach, depending on the season. Shape the mixture into a flat spread instead of balls and serve as a dip with lavash. Add a few chopped fresh coriander leaves to the mixture for extra herbal brightness.
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Serve cold or at room temperature; this is a cold dish and is not reheated.
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