Recipe - Coriander Walnut Filling

2 cup Walnuts
4 Garlic cloves
2 bn (3/4pound) spinach
3 cup Packed fresh coriander
sprigs
2 cup Packed fresh flat leafed
parsley sprigs
1 cup Fine fresh bread crumbs
One fourth cup Honey
2 lg Egg whites
1 One half teaspoon Salt
1 teaspoon Ground cumin
1 teaspoon Ground coriander seeds
One fourth teaspoon 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 3quart 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 One half cups

Notes: Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #9028

Posted to MCRecipe Digest V1 #968 by "Angele and Jon Freeman"
jfreeman@comteck.com on Dec 19, 1997