Spinach pâté #2 (hotter) from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 176) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Badza with Georgian spices [Tsino Natsulishvili]

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Prepare 1 day ahead for best flavours. This recipe is a variation of "Spinach pâté" recipe on P176. The red pepper paste sits overnight before using. Can substitute celery leaves for lovage leaves, and other mild vinegar for rice wine vinegar.

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