How to make
First, I scalded the spinach in salted water /about 3-4 min./, left it in a colander to drain. I poured water into a pot, 2 tbsp. olive oil and a pinch of salt.
I brought it to a boil and then added the bulgur and leeks, stirred and left it on low heat until the liquid was absorbed.
I prepared a 8.7″ (22 cm) baking pan, added the spinach, cooked bulgur, salt, black pepper, paprika, chives and parsley to taste, added the oil, mixed well and leveled out the mixture for the spinach casserole.
I poured the topping on top, a few drops of oil and sprinkled with paprika. I baked the wonderful casserole at 360°F (180°C) in a preheated oven until golden.
The bulgur with spinach and topping turned out to be quite tasty, which I recommend you try!
