Summary

Ingredients

• 1 ½ kg fresh spinach
• 1 onion (s), small, finely chopped
• 3 clove (s) garlic, finely chopped
• 100 g walnuts
• 4 teaspoons parsley
• 4 teaspoons coriander greens
• 2 tablespoon lemon (s), freshly squeezed
• Saffron, some threads
• 1 tablespoon olive oil
• 1 teaspoon pepper, freshly ground
• salt

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Instructions

1. Clean the spinach, remove the stalk and cook in a little water until soft. Then squeeze out the spinach, chop it finely and place in a bowl.
2. Sauté the finely chopped garlic cloves and onion in the olive oil until translucent and add to the spinach. Add the coriander, parsley, pepper, lemon juice, saffron and the walnuts and puree with a magic wand (old food processor / mixer) so that small pieces of the walnuts can still be seen.
3. Season with a little salt and, if necessary, pepper and place on a flat plate. Smooth out, cover with cling film and place in the refrigerator for 1-2 hours.
4. Serve slightly chilled with bread or corn cakes.