Dawali Green Bake

You can make this in a smaller pan for more distinct layers. Or individual ramekins
and throw in the oven just before serving.  Would be great with a simple white fish
like tilapia and roasted carrots.

Inspired by grape leaves but I had oodles of bags of frozen, blanched greens in the freezer.  I particularly like the stuffed grape leaves at a Turkish restaurant I go to.  They are filled with rice, currants, dill and mint (and whatever magic they use to make them delicious!)
I used a blend of chard, kale and chickory.  Use what suits you, if you like mild greens then swiss chard and spinach would work equally well.
I like coarse wheat bulgur because it is light but still has substance.  I think quinoa could be used but it's such a small grain that it may be lost among the other ingredients.  Stick with white or brown rice or freekeh if you want even more texture.
The sweetness of chopped raisins plays really well with the herbs in this dish, dates would work really well too!  This comes together quickly and bakes just long enough to heat through.  Also this can be made a day ahead and refrigerated until ready to use then heat--easy!

Bulgur:

1/3 cup bulgur, coarse ground
Cook in 2/3 cup water, vegetable stock or mix of both.  Bring to a boil, cook 3-5 minutes and shut off heat but keep pan covered.

Filling:
1/2 cup onion, chopped
3 cloves garlic, minced
3 tsp dried mint (or 2 TB fresh)
2 tsp dried dill
juice of 1/2 lemon
1/4 cup raisins, rehydrated and chopped
1 TB pinenuts, toasted
salt

Saute onion and garlic in 1/2 TB olive oil.  When translucent add remaining ingredients, then add cooked bulgur.  Salt to taste.  Mix to combine and shut off heat.

Greens:
4 cups greens, cooked and chopped (you can use frozen spinach for a quick assembly-defrost first!)
1/3 cup onion, chopped
2 cloves garlic, minced
salt

Saute onions and garlic in 1 TB olive oil.  After 3-5 minutes add cooked greens and salt to taste.  Combine and remove from heat.


 For Assembly:
1/2 lemon, 1/8" slices, optional*
1/2 sweet onion, 1/4" slices, optional*


Use a 5x8 roasting pan (or 8x8 with thinner layer).  Line pan with nonstick foil and lightly rub with olive oil.
Place some sliced raw onion on bottom, optional*  Drizzle some olive oil over that and sprinkle with sea salt.
Place 1/2 of greens on that, then all of the bulgur mixture.
Place a layer of thinly sliced (1/8") lemon over bulgur, optional*
Layer remaining greens over that.
Bake at 400 in oven for 20 minutes