The bulgur in the mashed potato layers of this dish helps give the layers more body and more of a kibbeh-like texture and flavor. Make this recipe vegan by substituting the butter with olive oil. Serve the kibbeh as is in squares or include a topping of yogurt mixed with crushed garlic, dried mint, and salt.
In a large pot, cover the potatoes completely with cool water and add 1 tablespoon of the salt. Cover and b ring to a boil. Remove the cover and reduce the heat to medium, cooking the potatoes until they are soft and mashable, about 15 minutes.
Rinse the bulgur twice in a small bowl, letting the bulgur settle for a few seconds before pouring off the water. Add enough fresh water just to cover the bulgur. Soak it for 30 minutes, or until the bulgur is softened, and then drain if needed. Preheat the oven to 400 degrees.
Drain the potatoes, putting . them back on low heat in the pot to steam off any residual water. Off the heat, mash the potatoes with 4 tablespoons of the butter and the softened bulgur, 1/2 teaspoon of the salt, few grinds pepper, and the onion powder. Set aside to cool.
In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the onion with 1/2 teaspoon salt, and cook them until they are soft and translucent, but not browned. Add the chopped spinach, season with another 1/2 teaspoon salt and some pepper, the cinnamon, and the dried mint, adding a tablespoon of olive oil if the mixture seems dry. Stir in the chickpeas and lemon juice. Taste and adjust the seasonings until the mixture tastes lemony and delicious.
Coat an 8-inch square baking dish with 1 tablespoon of the butter. Use half of the potato mixture to make a 1-inch thick layer in the bottom of the dish. Spoon the spinach mixture evenly over the bottom layer. Top the spinach mixture with another layer of the potato kibbeh. It's easiest to make the top layer in sections, kneading the potato a bit especially if it has cooled substantially, and forming patties of the potatoes in your hands. Lay them over the spinach, closing up any seams and smoothing the top. Melt the remaining butter and generously brush the top of the kibbeh with it, reserving some to brush the kibbeh when it comes out of the oven.
Bake the kibbeh until it is warmed through and the top is golden brown, about 30 minutes. Place the kibbeh under the broiler to encourage browning if needed. Brush the remaining melted butter ofer the kibbeh, cool for about 10 minutes, then cut the kibbeh in squares and serve warm.