3 medium potatoes, peeled
2 cups Heartland® Bulgur Wheat
½ cup flour
3 cups frozen chopped spinach, thawed
1 onion, finely chopped
1 Tbsp. butter
½ tsp. sugar
1 Tbsp. flour
½ cup grated Parmesan cheese, divided
1 tsp. salt
½ tsp. black pepper
1 cup milk
1 cup hazelnuts or walnuts, chopped
1 Tbs. olive oil
2 cloves garlic, chopped
2 Tbs. tomato paste
salt, pepper, sugar to taste
1 cup water
Preheat oven to 350°F.
Cut the potatoes into thirds and drop into 2 cups boiling water. Boil for 20-25
minutes. Drain potatoes, reserving 3-4 tablespoons of water. Place
potatoes in bowl and mash. Add bulgur and mix gently. Let sit 10 minutes. Add
flour and egg, turn out on a lightly floured surface,
and knead. Let dough sit until filling is ready.
Put spinach in a pot, sprinkle with salt to taste, cover and cook 3-4 minutes, drain well. Saute onion with butter and sugar for 5 minutes over medium heat; add flour and spinach and saute 1-2 minutes over medium heat. Allow spinach mixture to sit for 10 minutes. Add egg and 3 Tbs. grated Parmesan cheese, salt and pepper, milk and nuts, and combine well. Grease 6 small pie pans or 1 medium size pan. Press bulgur mixture along the bottom and sides of the pan, about ¼-inch thick. Spoon the spinach mixture into the crust(s) and sprinkle remaining Parmesan on top. Bake 15-20 minutes. Drizzle sauce on plates (optional) and place wedges on top with lemon slices.
Saute olive oil and garlic over medium-high heat for 1 minute; stir in tomato paste and remaining ingredients. Cook 5 minutes over medium heat. Serve warm.