Filling
1 tspn. extra virgin olive oil
1 red onion, diced
2 cloves garlic minced
1 large bag frozen spinach
1/4 tspn salt
11/2 tspn cumin
1 tblspn lemon juice
1/4 cup pine nuts
Directions:
Sauté onion and garlic until golden brown.
Add cooked and well drained spinach.
Add chickpeas, salt, cumin and lemon juice. Smash chickpeas with back of spoon.
Stir in pine nuts. Turn off heat and set aside.
Kibbeh Layer
2 cups bulgur wheat
2 large bags frozen squash
2 large onions
2 tblspns Olive oil
1/4 cup parsley, chopped
1tspn dried oregano
1 1/4 tspn cinammon
1 1/4 tspn sea salt
1 Tyson ground coriander
1/2 tsp ground nutmeg
1/2 tsp ground pepper
Directions:
Cook bulgur and set aside.
Purée onion in food processor.
In a large bowl mix squash, onion, bulgur, olive oil, parsley, oregano, and all spices.
In a greased 9x13 pan spread half the bulgur mixture.
Spread spinach chickpea filling on top evenly.
With a sharp knife, score top with 1inch diamond pattern,
Brush surface with olive oil.
Bake at 375 for 45 minutes to an hour.
Let stand for ten minutes.
