Discover a delicious recipe straight from my cookbook!

This Spinach and Bulgur Casserole is a delightful adaptation of my mother’s cherished spinach and rice casserole recipe.

Why I love casserole dishes?

Vegetable casseroles are a cornerstone of Serbian cuisine, celebrated for their simplicity, affordability, and versatility.

In Serbian households, casseroles are a comforting main dish, perfect for family meals and gatherings. They are known for their ability to incorporate a variety of vegetables, making them not only nutritious but also adaptable to what’s in season or readily available. This particular casserole combines the hearty texture of barley with the vibrant, earthy flavour of spinach, creating a wholesome dish that is both satisfying and nourishing.

What I love most about vegetable casseroles is their ease of preparation. They allow you to create a delicious and hearty meal with minimal effort. The ingredients are typically inexpensive and widely accessible, making this dish a budget-friendly option for any home cook. Moreover, the flexibility to substitute or add different vegetables means you can tailor the casserole to your personal taste or dietary needs, ensuring a unique and delightful experience every time you make it.

In this recipe, the barley adds a chewy, nutty dimension that pairs beautifully with the tender, flavourful spinach. The combination of these ingredients not only enhances the nutritional value of the dish but also provides a delightful contrast in textures. Whether you’re looking for a comforting family meal or a dish to impress your guests, this Spinach and Barley Casserole is sure to become a favourite in your culinary repertoire.

Spinach and Bulgur Vegan Casserole

spinach and bulgur vegan casserole

Barley adds a chewy, nutty dimension that pairs beautifully with the tender, flavourful spinach in this healthy vegan casserole.

Serves 2

Ingredients:

200g spinach, defrosted if frozen
1 medium size onion, halved and thinly sliced
3 Tbsp of olive oil
2 cloves of garlic, grated
1 tsp mild paprika
Salt, ground black pepper
100g cracked bulgur
1 red chilli, chopped
120ml vegetable stock or water
Chopped red chilli for garnish, optional
Saucepan
Small casserole dish, 20cm x 25cm

instructions:

1.In a bowl, cover the bulgur with boiling water from the kettle, ensuring the water level is 1-2 cm above the bulgur. Cover with a lid and let it sit until needed.

2. Slice the onions into long, thin half-moon slices. If using defrosted spinach, squeeze out the excess liquid.

3. Place a saucepan with the onions, olive oil, and salt on moderate heat. Sauté the onions in olive oil until they soften and become translucent.

4. In the meantime, chop the chili and grate the garlic. Add the chili and fry for a few more minutes, then add the garlic.

5. Preheat the oven to 190˚C (fan).

6. Season the mixture with paprika, salt, and pepper.

7. Fold in the spinach and bulgur, and mix to combine. Pour in the vegetable stock or water.

8. Bake for 15 to 20 minutes, or until the top is slightly golden brown. Garnish with more chili if desired.

enjoy!

Enter your email below to receive updates.

Jelena Pop-Kostić

FOOD Photographer recipe developer cookbook author cookbook designer