1/2 cup bulgar
1 cup boiling water
2 tablespoons olive oil
2 medium sized tomatoes, diced
2 oz. feta cheese, crumbled
1/4 cup cooked peas
1 cup raw spinach
1/4 cup sliced black olives

Stir the bulgar, boiling water and olive oil in a large bowl. Let rest for 1 hour. Saute the spinach until it is partially wilted, about 4 minutes. Add spinach, tomatoes, feta, peas and black olives to the bulgar. Toss together lightly and add pepper.