Spinach pkhali with cottage cheese
4 servings
45 minutes
The recipe was shared with us by the brand chef of the Gayane's restaurant, Gayane Breiova.
1
Pour water into a small pot and place it on high heat.
2
Once the water boils, add the spinach to the pot for 2 seconds.
- Spinach: 400 g
3
Sift and rinse the spinach with cold water to prevent it from changing color.
- Spinach: 400 g
4
Chop the spinach finely.
- Spinach: 400 g
5
Finely chop the onion, walnuts, and chili pepper.
- Onion: 200 g
- Walnuts: 100 g
- Chili pepper: to taste
6
Heat the pan and pour in the oil.
- Vegetable oil: 200 ml
7
Fry the onion, add chopped walnuts, chili pepper, paprika, khmeli-suneli, and salt to taste.
- Onion: 200 g
- Walnuts: 100 g
- Chili pepper: to taste
- Paprika: to taste
- Khmeli-suneli: to taste
- Salt: to taste
8
Thoroughly mix the ingredients and remove from heat. Add spinach and finely chopped cilantro and mix.
- Spinach: 400 g
- Cilantro: 100 g
9
Roll the cooled vegetables into balls or arrange them in a small rectangle in the center of the plate.
10
For a creamier taste, you can add Armenian cheese kamats-matsun if desired.
- Ground black pepper: to taste
11
Garnish with pomegranate seeds and microgreens when serving.
- Pomegranate seeds (arils): to taste
- Microgreens salad mix: to taste
