Coriander Walnut Filling

Preparation

1. Step 1

   Preheat oven to 350°F.

   Step 2

   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.

   Step 3

   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.

   Step 4

   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.)