Ingredients
2 Tbsp EVOO
1 medium onion, finely chopped
1/2 pound ground lamb
2/3 cup bulgur
3/4 tsp red-pepper flakes
Coarse salt and freshly ground pepper
2 tsp paprika
1 28 oz can of diced tomatoes
2 cups water
1 can (14.5) ounces cannellini beans, drained and rinsed
5 ounces baby spinach
3 1/2 ounces feta cheese
1 Tbsp fresh oregano leaves
Preparation
Heat oil in a large pot over medium-high heat. Add onion, lamb, bulgur, red-pepper flakes, 1 1/2 tsp salt, and 1/2 tsp pepper. Cook, stirring to break up lamb, until lamb is cooked, about 5 minutes. Add paprika; stir until fragrant and toasted, 30 seconds. Add tomatoes and water, bring to a simmer, and cover. Lower heat; gently simmer, stirring occasionally, until bulgur is tender, about 25 minutes.
Stir in beans, spinach, feta, and oregano; cook until feta is almost melted and beans are warmed through, about 2 minutes. Garnish with feta and oregano.
