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Georgian

Spinach pkhali

Vegetarian

ისპანახის ფხალი · ispanakhis pkhali

Blanched spinach chopped with a garlicky walnut paste, coriander, fenugreek and a splash of vinegar, shaped into rounds and studded with pomegranate seeds.

Spinach pkhali is a Georgian starter, ready in about 53 minutes and made with spinach and walnuts. It serves 6 and is rated easy to cook.

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Exquisite Georgian spinach pkhali garnished with pomegranate and herbs on a dark plate.
Photo: cottonbro studio / Pexels · Pexels License
Prep
20 min
Cook
3 min
Rest
30 min
Total
53 min
Serves
6
Level
Easy
Calories
155

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Blanch the spinach (opens in a new tab) in boiling water for 1–2 minutes, drain, cool under cold water and squeeze out as much liquid as possible.

  2. Step 2

    Process the walnuts (opens in a new tab), garlic (opens in a new tab), cilantro (opens in a new tab), coriander, fenugreek (opens in a new tab), cayenne, vinegar and salt to a thick paste.

  3. Step 3

    Add the spinach (opens in a new tab) (and onion (opens in a new tab), if using) and pulse until finely chopped and evenly mixed. Chill for 30 minutes.

    • 2 min

  4. Step 4

    Shape into small balls or patties, press a dimple in each and fill with pomegranate seeds (opens in a new tab).

    • 8 min

About this dish

Origin
Georgia · Well documentedMore food from Georgia
Dish
Lunch · Dinner · Appetizers & starters · Side dishes
Cooking method
Blanched, Blended
Taste
nutty, herby, garlicky, earthy
Diet
Vegan · No gluten ingredients · Dairy-free · Keto-style · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · DASH-style
Worked out from the ingredients. How labels work
Good for
Make-ahead
Cook more with
Spinach · Walnuts · Garlic · Coriander leaves · Ground coriander · Fenugreek
Techniques
Boiling · Blanching · Wet grinding · Knife skills · Emulsification

Allergens

  • Contains: Tree nutsfrom walnuts
  • May contain: Sulphitesfrom wine vinegar

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

155 kcal per serving

Calculated

1 serving ≈ 112 g · recipe makes 6

Where the energy comes from

  • Protein 13%
  • Carbohydrate 16%
  • Fat 71%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy155 kcal139 kcal
Protein5.7 g5.1 g
Carbohydrate6.7 g6 g
Net carbohydrate3.2 g2.9 g
Sugars0.9 g0.8 g
Added sugars0 g0 g
Fibre3.5 g3.1 g
Fat13.5 g12 g
Saturated fat1.3 g1.2 g
Trans fat——
Cholesterol0 mg0 mg
Sodium360 mg322 mg
Salt equivalent0.9 g0.8 g
Vitamins & minerals per serving
Potassium
585 mg
Calcium
110 mg
Iron
3.1 mg
Magnesium
100 mg
Vitamin A (RAE)
404 µg
Vitamin C
25 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
184 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: onion, pomegranate.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Let the pkhali rest at least 30 minutes — the walnut paste firms up and the flavours meld.

Common mistakes

  • Not squeezing the spinach dry — the pkhali won't hold its shape.

Serve with

  • As part of a Georgian supra spread with bread, badrijani and cheese.

Storage

  • Keeps 3 days in the fridge.

Variations

  • Beetroot pkhali: Made with cooked grated beetroot or beet leaves instead of spinach.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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