Achma with Pkhali

Everyone knows the taste of Achma. If we were to combine Italian lasagna with spinach and Achma, we would get something in between, something very tasty. You will be very pleased with the result. Instead of Achma daugh, use lasagna sheets. And so, here are the steps:

Ingredients

Portions :

dry white wine

200 milliliter

flour

70 gram

milk

800 milliliter

Butter

30 gram

nutmeg

Sulguni

500 gram

oil

300 milliliter

Parsley

30 gram

onion

green onion

40 gram

spinach

1 kilogram

beet leaves

500 gram

Pack of lasagna sheets

step

As usual, wash the vegetables and herbs well and cut them in small pieces. Cut onions in small sized cubes and fry up in a large pan, add beetroot leaves. Fry up for 5 minutes and add wine. After two minutes, add green onion and parsley, and lastly, season as desired. Turn off the heat.

step

The next step is - making Bechamel sauce. In a deep dish, on low heat, melt the butter, add flour and stir well. Once the flour is dissolved, add milk. When the sauce gets thickened, remove from stove and add the third of grated nutmeg and some salt.

step

Select the size of the pot according to the length of the lasagna sheets. put lasagna sheets into the boiling water but put 3-4 sheets at a time so that they do not stick to each other. Prepare a deep and wide dish in which you will cook the lasagna. Put sheets on the bottom, add Bechamel sauce, fried up Pkhali, cheese in this sequence and add more sheets on top. Repeat this until there is no ingredients left. Grated cheese should go on top. Cook in 220 C for 30 minutes.

Serve

Enjoy!

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