Instructions: Combine the bulghur, water, and salt in a large heatproof bowl (see Note).

Cover tightly and set aside for 30 minutes, until the water has been absorbed and the bulghur is soft but still chewy. If its too chewy, add a splash of boiling water and let it sit for another few minutes.

Meanwhile, warm 2 teaspoons of the olive oil in a large skillet and briefly saute the garlic until lightly golden. Add the still-damp spinach, cover, and cook on medium heat until the spinach has just wilted. Drain it well, and when cool enough to handle, chop it fiinely.

When the bulghur isready, add the spinach, lemon juice, the remaining olive oil, the mint, oregano, artichoke hearts, and feta and toss well. Add salt and pepper to taste. Dress up the salad with any or all of the garnishes listed"

sliced roasted red peppers, chickpeas, grated feta, and/or chopped fresh tomatoes.

Serve at room temperature or chilled.

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