Spinach with walnuts

Ingredients for 2 servings:

• 250 g spinach
• 40 g walnuts
• 1 pinch of coriander powder
• 1 small garlic clove(s)
• some salt and pepper, freshly ground
• e.g. chili powder
• 2 tbsp coriander leaves
• 1 dashes wine vinegar

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 25 minutes

Appetizer, but also for the buffet, for barbecue, as dinner.

Wash the spinach well, place it in a large pot or frying pan while it is still dripping wet, and cook over medium heat until wilted, turning it once or twice. Place it in a sieve and let it cool. Once the spinach has cooled, press it well with your hands. Finely grind or chop the walnuts and press in the garlic. Now finely chop the coriander leaves and add them. Mix everything well with the spices and a splash of wine vinegar, or put everything in a food processor and chop finely. Mix the spinach well with the walnut mixture. This is best done with your hands, constantly tearing the spinach apart and mixing it into the walnut mixture. Let it stand before serving. Tip: If you like, sprinkle with pomegranate seeds and/or crumbled feta. This quantity is enough for 2 people as a starter, or with some bread it makes a small dinner for 1-2 people.