Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Walnuts
4 Garlic cloves
Two 3/4-pound bunches
Spinach
3 c Packed fresh coriander
Sprigs
2 c Packed fresh flat leafed
Parsley sprigs
1 c Fine fresh bread crumbs
1/4 c Honey
2 lg Egg whites
1 1/2 ts Salt
1 ts Ground cumin
1 ts Ground coriander seeds
1/4 ts Freshly ground black pepper

Preheat oven to 350 degrees.

In a baking pan toast walnuts in one layer in middle of oven 10 to 15
minutes, or until lightly colored, and cool completely. Mince garlic
and discard stems from spinach.

Have ready a large bowl of ice and cold water. In a 3-quart kettle
half filled with boiling salted water blanch spinach 20 seconds and
with a slotted skimmer transfer to ice water to stop cooking. Return
water to a boil and blanch fresh coriander and parsley 5 seconds.
Drain herbs in a colander and transfer to ice water to stop cooking.
Drain spinach and herbs in colander and squeeze in small handfuls
until as dry as possible.

In a food processor pulse walnuts just until finely ground. Add
garlic, spinach mixture, and remaining ingredients and pulse just
until smooth. Filling may be made 2 days ahead and chilled, covered.

Yield: 3 1/2 cups

COOKING LIVE SHOW #CL9028 All recipes courtesy of Gourmet Magazine

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