Spinach with bulgur

400 g fresh spinach 1 dry onion 2 spring onions 1 garlic clove 3 tbsp olive oil ½ cup bulgur (90g) 250 ml hot vegetable broth 1 tbsp finely chopped dill 1 tbsp finely chopped parsley 1 tsp lemon zest 2 tbsp lemon juice 60 g crumbled feta 1 small piece of ginger (5g) Salt Pepper

Finely chop the dry and spring onions, garlic, and herbs. Wash and coarsely chop the spinach.

Heat the olive oil in a wide pot. Sauté the dry onion, garlic, and spring onions until caramelized.

Add the spinach and stir until wilted.

Add the bulgur, hot broth, ginger, lemon zest and juice, salt, and pepper. Stir, cover, and simmer for about 15 minutes until bulgur is tender.

Remove from heat, discard the ginger, and gently stir in the dill and parsley.

Finally, add the crumbled feta and mix gently until slightly melted and creamy.

Serve warm with a drizzle of olive oil and freshly ground pepper.

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