Spinach Pkhali Recipe

Interesting dish made fro parties, special meals, etc. Comes from the republic of Georgia. The accompanying phot is of a beet pkhali.
Spinach Pkhali picture


Preparation Time25 MinCooking Time10 Min
Ready In35 MinDifficulty LevelMedium
Health IndexHealthyServings8
Main Ingredient

Recipe Story

Ate lots of various pkhalis when I was working georgia. This recipe is one of many goiven to me by a georgian colleague. ORIGIN: Vera Shaskevili, Tbilisi-Georgia, circa 1998


 Fresh spinach2 Pound (use only fresh)
 Onion1 Small, minced
 Walnuts3⁄4 Cup (12 tbs), ground
 Garlic3 Clove (15 gm), minced
 Fresh cilantro4 Tablespoon, minced
 Cayenne pepper1⁄2 Teaspoon, ground
 Tarragon/Balsamic vinegar1 1⁄2 Tablespoon
 Fenugreek1⁄4 Teaspoon, ground
 Water3 Tablespoon
 Salt To Taste

Nutrition Facts

Serving size

Calories 108 Calories from Fat 58

% Daily Value*

Total Fat 7 g10.6%

Saturated Fat 0.72 g3.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 144.5 mg6%

Total Carbohydrates 9 g3.1%

Dietary Fiber 4 g15.9%

Sugars 1.5 g

Protein 6 g11.7%

Vitamin A 227.8% Vitamin C 62.3%

Calcium 16.6% Iron 25.2%

*Based on a 2000 Calorie diet


Rinse & dry spinach.
Cook in boiling salted water for 5 mins.
Drain spinach & allow to cool.
Squeeze out liquid.
Chop or process spinach.
Mix the walnuts, vinegar, onion, garlic, cilantro, cayenne, fenugreek & water in a bowl.
Add to this mixture to your spinach.
Stir until completely blended.
Season with salt as needed.
Cover & refrigerate for 8-24 hrs.
Serve by spreading evenly on a plate then use a kinfe edge to make a diamond pattern on the plate.
Garnish with chopped walnut pieces & pomegranate seeds.


shantihhh profile page

shantihhh says :

Looks yummy but where is the spinach or is it underneath the nuts?
Posted on: 15 August 2007 - 2:30pm