Coriander Walnut Filling

1. 1

   Preheat oven to 350F.

2. 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.

3. 3

   Mince garlic and discard stems from spinach.

4. 4

   Have ready a large bowl of ice and cold water.

5. 5

   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.

6. 6

   Return water to a boil and blanch fresh coriander and parsley 5 seconds.

7. 7

   Drain herbs in a colander and transfer to ice water to stop cooking.

8. 8

   Drain spinach and herbs in colander and squeeze in small handfuls until as dry as possible.

9. 9

   In a food processor pulse walnuts just until finely ground.

10. 10

    Add garlic, spinach mixture, and remaining ingredients and pulse just until smooth.

11. 11

    (Filling may be made 2 days ahead and chilled, covered.)

* Per serving · 4 servings · Values may vary.