Bulgur, spinach and tomato casserole from The New York Times Cooking by Martha Rose Shulman

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Notes about this recipe

  • Recipe Notes

    Can substitute ground cinnamon for ground allspice, and Parmesan cheese for 1/2 of the Gruyère cheese.

  • Laura on March 03, 2019

    A need to use up a lot of spinach and other greens led me to this recipe. My expectations were low, but it turned out to be surprisingly good. I used 1/4 tsp of both the allspice and cinnamon. For the tomatoes, rather than processing diced tomatoes in a food processor, I just used a can of crushed tomatoes. I would not do that in the future as I think it made the tomato sauce too thick. Rather than gruyere, I grated fresh parmesan that I already had. I'm sure it would have been more delicious with the gruyere. The mint added a really nice flavor note and I would increase that in the future. We don't have kids in the house, but I think this dish would appeal to kids and it's a very healthy alternative.

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