Wash the potatoes well and slice in length into 4 slices. I do not peel them, as the peel comes off easily when baked. Sprinkle the potato slices with a little olive oil, season with salt and put in the oven for 25-30 minutes at 200 degrees.

Cook the bulgur according to the package instructions. Wash and roughly chop the spinach.

Sauté the finely chopped onion and garlic in olive oil. Add the spinach and cook until it softens and reduces its volume.

Add the bulgur and stir well. Season with salt and pepper and add chili pepper to taste, if desired. I usually add walnuts and flavor with some lemon.

Remove the potatoes from the oven and serve each slice with bulgur and some pomegranate on top.