Pkhali - Georgian Spinach & Walnut Spread

Berta Lily
by Berta Lily
1 bowl
35 min

If you have been following me for long you know I was born in Georgia and love the food! There is really nothing like it, it has some elements of Mediterranean inspiration but really there is nothing like it. One staple spread is spinach walnut dip.

Most people use fresh spinach but I prefer frozen since its something I can have in my freezer for a rainy day when I am in the mood!

Regardless of what kind of spinach you are using, you want to cook it in boiled water for 20 minutes.

Then strain in a colander.

You'll want to squeeze as much water as you can out with a spoon.

Let the spinach cool.

In a food processor, chop 1/2 a cup of walnuts and 3 garlic cloves.

Add the cooked spinach to the food processor along with fresh parsley.

Run the food processor again.

Pour everything to a bowl and add 1/4 cup of olive oil, 1 table spoon white wine vinegar, salt and pepper to taste, and a pinch of cayenne pepper.

Mix it all up well and enjoy with your favorite bread or even better, Georgian bread (maybe a future recipe :))

The typical spread usually has pomegranate seeds sprinkled on top but they always go bad in my house so I don't bother.

Pkhali - Georgian Spinach & Walnut Spread
Recipe details
  • 1  bowl
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • 1 packet spinach
  • 3 cloves garlic
  • 1/2 cup walnuts
  • 1/2 cup parsley
  • 1/4 cup of olive oil
  • 1 table spoon white wine vinegar
  • salt and pepper to taste
  • pinch of cayenne pepper

cook spinach for 20 minutes
in food processor, chop walnuts and garlic
add spinach and parsley and choo some more
in a bowl add oil, vinegar and spices