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Flavorful Georgian Pkhali Spinach Walnut Stuffed Bread Balls

Georgian Pkhali Spinach Walnut Stuffed Bread Balls - featured image
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These Georgian Pkhali Spinach and Walnut Stuffed Bread Balls combine fresh herbs, toasted walnuts, and tender bread for a flavorful and satisfying snack or appetizer. Ready in about 45 minutes, they are perfect for cozy weeknights or gatherings.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour, sifted
  • 1 cup (240ml) warm water, around 110°F (43°C)
  • 2 ¼ tsp active dry yeast (one packet)
  • 1 tbsp sugar (for yeast activation)
  • 1 tsp salt
  • 2 tbsp olive oil
  • 10 oz (280g) fresh spinach, washed and chopped
  • 1 cup (120g) walnuts, toasted and finely ground
  • 2 cloves garlic, minced
  • ¼ cup fresh cilantro, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • 2 tbsp red onion, finely chopped
  • 1 tbsp pomegranate molasses (optional)
  • ½ tsp ground coriander
  • Salt and black pepper to taste
  • A few tablespoons water to adjust filling consistency if needed

Instructions

  1. Activate the yeast: In a small bowl, stir the warm water with sugar and yeast. Let sit for 5-7 minutes until frothy.
  2. Prepare the bread dough: In a large bowl, combine sifted flour and salt. Make a well in the center and pour in the activated yeast mixture plus olive oil. Mix until a shaggy dough forms.
  3. Knead the dough: Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic, or use a stand mixer with dough hook for 6-7 minutes.
  4. First rise: Place dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour or until doubled in size.
  5. Prepare the Pkhali filling: Blanch spinach in boiling water for 2 minutes, drain, and squeeze out excess moisture. Finely chop or pulse in a food processor.
  6. Toast and grind walnuts: Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Cool and grind finely.
  7. Mix the filling: Combine chopped spinach, ground walnuts, minced garlic, cilantro, parsley, red onion, pomegranate molasses, ground coriander, salt, and pepper. Add water if too dry. Adjust seasoning.
  8. Shape the bread balls: Punch down dough and divide into 12 equal pieces (~70g each). Flatten each piece, place a tablespoon of filling in the center, fold dough around filling, and pinch edges to seal into a ball.
  9. Second rise: Place stuffed balls seam-side down on parchment-lined baking sheet. Cover and let rest for 20-30 minutes.
  10. Bake: Preheat oven to 375°F (190°C). Brush tops with olive oil or egg wash. Bake for 20-25 minutes until golden brown and hollow sounding when tapped.
  11. Cool and serve: Let cool for 10 minutes before serving. Enjoy warm or at room temperature.

Notes

Toast walnuts carefully to avoid bitterness. Squeeze spinach thoroughly to prevent soggy filling. Knead dough well for soft, chewy texture. Rest dough balls before baking to prevent cracking. Brush lightly with olive oil to avoid greasy crust. Filling can be made a day ahead and refrigerated. Freeze dough balls before baking for up to 2 months; bake from frozen adding a few extra minutes.

Nutrition

Keywords: Georgian, Pkhali, spinach, walnut, stuffed bread balls, appetizer, snack, traditional, easy recipe

Find it online: https://crispcraving.com/flavorful-georgian-pkhali-spinach-walnut-stuffed-bread-balls-recipe-made-easy/