You can make pkhali with any vegetables really, and the Georgians also commonly use beets, which make a lovely colour contrast against the spinach if you’re planning your own supra.
This mixture improves the longer you leave it in the fridge and I’d say it will keep for up to a week.
Georgian Spinach Pkhali
(adapted from Saveur)
600g spinach (the proper, big ballsy stuff; I’m done with baby spinach)
180g shelled walnuts
1 generous handful coriander leaves
1 generous handful tarragon leaves
1/2 teaspoon ground turmeric
1/2 teaspoon ground fenugreek (I crushed the seeds in a pestle and mortar)
2 tablespoons red wine vinegar
3 spring onions
1 heaped teaspoon chilli flakes (I used Turkish)
1 pomegranate, for garnish
Chop the stalks off the spinach and then wash the leaves really well. Chuck it into a large pan while it is still wet, put a lid on and set it over a low heat. Let it slowly wilt down, stirring every now and then, until it is all wilted. Allow it to cool completely (the easiest way to do this is to spread it out on a plate). When cool, squeeze out as much water from the spinach as possible. You will be amazed at the amount of water that has come out and by how much the spinach is now reduced in size.
Pound the walnuts in a pestle and mortar until they are more or less all crushed to a powder (a few chunks here and there are fine). Mix the walnuts with the spinach and all the other ingredients, plus plenty of salt (more than you think necessary) and pepper.
Mix really well, cover and refrigerate overnight. The next day, shape into balls about the size of a golf ball and make a small indent in the top of each one with your fingertip. Place a pomegranate seed in each. Serve with bread or toast for spreading. Ideally khachapuri.