Spinach Filled Pumpkin Koftas

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Rating: 4
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Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
A different way to enjoy pumpkin and spinach together! Like a hearty meatball but filled with spinach and feta. These are great on their own or served on a green salad. Enjoy some tabbouleh or hummus alongside to round out the meal.



  1. In a saucepan, bring broth and smoked paprika to boil; add bulgur and reduce heat to low. Cover and cook for 10 minutes or until liquid is absorbed and bulgur is tender. Let cool completely. Stir in pumpkin, flour, garlic, mint and half each of the salt and pepper; set aside.
  2. In a skillet heat 1 tbsp (15 mL) of the oil over medium high heat and wilt spinach with oregano and remaining salt and pepper. Drain any water and gently squeeze. Chop spinach and let cool slighty. Stir in feta.
  3. Divide bulgur mixture into 6 mounds. Spoon spinach in centre and shape the pumpkin mixture around the filling into an oval shape.
  4. Heat remaining oil in small deep saucepan to 365 F (185 C). Fry koftas 1 or 2 at at time, for about 4 minutes or until golden brown. Drain on paper towel lined plate before serving.
Nutrition Facts
Spinach Filled Pumpkin Koftas
Amount Per Serving (126g)
Calories 190 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2.5g 13%
Cholesterol 10mg 3%
Sodium 260mg 11%
Total Carbohydrates 17g 6%
Dietary Fiber 3g 12%
Sugars 2g
Protein 5g 10%
Vitamin A 100%
Vitamin C 15%
Calcium 10%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Emily Richards

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