Spinach Pkhali (Georgian Walnut-Spinach Balls)

This traditional plant-based Georgian appetizer provides high fiber and natural protein from dense spinach along with heart-healthy fats from walnuts without any added oils.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 800 g (28 oz) fresh spinach · 184 kcal in the whole recipe
• 60 g (1/2 cup) walnuts · 392 kcal in the whole recipe
• 12 g (3 cloves) garlic · 18 kcal in the whole recipe
• 20 g (1/2 cup) fresh cilantro · 5 kcal in the whole recipe
• 15 g (1 tbsp) apple cider vinegar · 3 kcal in the whole recipe
• 30 g (1/4 cup) pomegranate seeds · 27 kcal in the whole recipe
• 1 tsp ground coriander, 1/2 tsp blue fenugreek (utskho suneli), red pepper flakes, and salt

Method

1. Blanch spinach in boiling water for 2 minutes, drain immediately, cool in ice water, and squeeze out all excess liquid thoroughly before finely chopping.

   

2. Pulse the walnuts, garlic, cilantro, vinegar, ground coriander, blue fenugreek, red pepper flakes, and salt in a food processor until a thick paste forms.

   

3. Combine the squeezed chopped spinach and the walnut paste in a bowl, kneading with your hands until fully uniform.

   

4. Shape the mixture into 12 equal balls (3 balls per serving), press a light indentation on top of each, garnish with pomegranate seeds, and chill before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.