Cook the bulgur in the chicken stock according to directions and set aside.
2
Steam spinach for 2-3 minutes. Drain and chop and set aside.
3
In another pan, saute the scallion in the olive oil for about 5 minutes (or until softened and slightly browned).
4
Preheat oven to 350 degrees.
5
In mixing bowl, combine spinach, scallions, bulgur, dill and lemon juice. Add salt and pepper to taste. Stir well, mashing mixture against sides of bowl until it holds together.
6
Prepare a baking sheet with cooking spray
7
With damp hands, make six equal sided balls from the bulgur mixture, rolling each until they are firm and hold together well. Roll the balls in the panko and place on baking sheet.
8
Bake for 20-25 minutes until the balls are heated through and crisp on the outside.
