Spinach Pkhali

Sauté the leek until soft. Add the spinach and cook just until wilted. Let cool slightly, then squeeze out any excess liquid. Transfer to a food processor with the herbs, walnuts, garlic, utskho suneli, coriander, and vinegar. Pulse until smooth but still a little textured — you want it to hold itself together, not turn into a paste. Season generously. Pile into a shallow bowl, scatter with pomegranate seeds, and serve with bread, with wine, with people you love.