Spinach Pkhali

Pkhali is a type of appetizer which is very typical to Georgian kitchen. Pkhali is made of chopped and seasoned spinach, leek, cabbage, eggplant etc.


  • 500 g Spinach
  • 150 g Walnut, grated
  • 0.5 bunch Cilantro
  • 2 cloves Garlic, chopped
  • 1 Onion, chopped
  • 0.5 tsp Dried blue fenugreek, ground
  • 0.5 tsp Dried marigold, ground
  • 0.5 tsp Dried coriander seeds, ground
  • 1 tsp White wine vinegar
  • Salt to taste
  • Red hot chilli pepper flakes to taste
  • Pomegranate seeds to serve


  1. Clean and wash your spinach carefully. In a large saucepan bring to boil about 1 l of water. Put spinach in a boiling water and cook for 2-3 minutes. Remove cooked spinach from the saucepan and place it in a colander to drain. Press the spinach with spoon or hands very well and squeeze all the water out.

  2. In a cutting board chop cooked spinach. In a bowl combine ground walnuts, chopped onions and garlic, add all spices and vinegar. Mix well. Add chopped spinach and combine all ingredients. Firm medium-sized balls and garnish with pomegranate seeds.

About The Author

Food Journalist, Culinary Book Author, Editor

Irma Iantbeldze is a well-known person in the field of professional culinary, and Food journalism. She is the author of 12 culinary books. Among them are bestsellers: Culinary Atlas of Georgia (8 volumes), Classical Georgian Cuisine, Khachapuri Book.

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