Spinach Phali with Walnuts
A cold Georgian appetizer made with spinach, walnuts, cilantro, and spices. Served as balls or a thick paste with pomegranate seeds.
- Time
- 25 min
- Serving
- 391 kcal
- Ingredients
- ≈ $4.90
- Protein
- 14 g
Ingredients
- 1 Fresh spinachpack 150 g ≈ $2.50 180 g
- 2 Walnutspack 150 g ≈ $4.00 45 g
- 3 Garlic≈ $10.00 per kg 4 g
- 4 Cilantropack 50 g ≈ $1.20 12 g
- 5 Khmeli-suneli 2 g
- 6 Ground coriander 1 g
- 7 Vinegar 9% 8 ml
- 8 Salt 2 g
- 9 Ground black pepper 1 g
- 10 Pomegranatepack 1 pcs ≈ $2.50 0.1 pcs
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Blanch spinach in boiling water for 1 minute until leaves wilt.
Drain spinach in a colander, rinse with cold water, and squeeze out excess moisture.
Pulse walnuts2, garlic3, cilantro4, khmeli-suneli, coriander, salt, and pepper in a food processor.
Add spinach and vinegar, blending until a thick paste forms—do not over-blend into a smooth purée.
Shape into balls or mound onto a plate.
Chill for 15 minutes, then sprinkle with pomegranate10 seeds before serving.
Tips
- Why it works
- Rinse the spinach with cold water right after boiling. It cools faster, keeps its green color and doesn't overcook from the residual heat.
- Substitutions
- If you have no cilantro, use the same amount of parsley. Swap the 9% vinegar for lemon juice, about 10 g.
- Common mistakes
- Most often the spinach isn't squeezed out well. The mixture turns watery, spreads on the plate and won't hold the shape of the balls.
- Storing and reheating
- Keep in a closed container in the fridge for up to 2 days. Don't reheat, serve cold after 10 minutes at room temperature.
- Serve with
- Serve as a starter with lavash, vegetable sticks, or alongside other cold dishes.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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