Achma with Pkhali
30-60 Min
201-500 Kcal

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: 

1 1 Pack of lasagna sheets
500 500 gr. Beetroot leaves
1 1 kg. Spinach
40 40 gr. Green onion
1 1 Onion
30 30 gr. Parsley
300 300 ml. Oil
500 500 gr. Sulguni
1 1 Nutmeg
30 30 gr. Butter
800 800 ml. Milk
70 70 gr. Flour
200 200 ml. White dry wine
step 1
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 2
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 3
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.

How To Serve