Pxali is a general term used to describe this dish, which can be made from a variety of vegetables but is always bound by a rich walnut paste. Pxali can be red from the use of beet leaves, green if spinach is used, or white if young cabbage leaves are chosen. Pxali can be made from virtually any vegetable, but spinach is used in this recipe, as it is traditional. Pxali should resemble a thick mass, which can be used as a side dish at dinner or a main dish for lunch served with lavash or other bread.
Makes about 3 1/2 cups dip.
Recipe Courtesy of Chef Boris Portnoy for the California Walnut Board.
Nutrition information per serving: 300 calories, 9g protein, 9g carbohydrate, 5g fiber, 29g total fat, 2.5g saturated fat, 4g monounsaturated fat, 21g polyunsaturated fat, 0mg cholesterol, 50mg sodium