Spinach Noodle Kugel for Passover


Guest blogger Jessica (Denver, CO) from Beauty Marks.

Passover and Easter usually fall around the same time of year, and dishes that look spring-esque are always welcome at these holiday meals. Kugel is a traditional Jewish dish that basically includes baked starch in some form – whether matzo, noodles, potatoes, or flour-based. This recipe works great with Passover noodles because they’re gluten free and we have Passover guests who have celiac disease and cannot eat gluten. Because matzo is made with flour, matzo-based dishes are off-limits to the gluten-free eaters. This is a great recipe that is bright and festive, easy to make in advance, AND can be made either for Passover, with kosher-for-Passover noodles, or for the rest of the year, using regular noodles. And, in the immortal words of the old comedy album and rye bread ad, you don’t HAVE to be Jewish to enjoy kugel.


Spinach Noodle Kugel for Passover

16 oz noodles
16 oz fresh spinach
2 Tbs olive oil
2 onions, finely chopped
6 eggs, beaten
1/2 cup oil
1 1/2 tsp salt

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Spray a 9×13 inch pan with non-stick cooking spray.

Cook noodles according to package directions. Rinse with cold water (to stop cooking) and drain. Place in a large bowl.

While noodles are cooking, wash spinach leaves and remove stems. Place about a quarter cup of water in a 4-quart saucepan. Add spinach. Cook over medium heat for 8-10 minutes. Drain well. Chop spinach and add to the cooked and drained noodles.

Heat 2 tablespoons of oil in a skillet. Sauté onions until golden. Add to the noodles and spinach.

Add eggs, 1/2 cup oil and salt. Mix well.

Bake for 35-45 minutes, or until the top of the noodle has started to brown.

I cut the recipe in half, hence the square pan in the photo.

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