As I previously wrote in my post on Vegetable Kugel, I took advantage of my own Friday Five – Passover addition. How about that? Just proves that I don’t know too much and there are so many people doing great recipes out there for all of us to find and try. I hope this Spinach Kugel is another recipe for you to try. I did. I really liked it.
Ingredients (adapated from Cuisenos):
- 20 oz. chopped frozen spinach, thawed and drained as much as possible
- 1/2 large white or yellow onion, chopped
- 1 tbsp canola olive oil
- 4 large eggs
- 1/4 cup matzoh meal
- 1 1/4 tsp kosher salt
- 1/4 tsp black pepper
- Cooking spray
Preheat the oven to 350 degrees.
In a medium sauté pan, add the oil and heat on medium heat. When the oil is steaming, add the onions and cook until soft, about 5 minutes. Set aside. To make sure the spinach is dry, drain in a colander. Squeeze out the liquid a few times. I started this step a good hour before I planned on preparing this recipe. Next, in a large bowl, add the chopped spinach, onions, salt, and pepper. Mix to combine. In a small bowl, beat the eggs together well.
Slowly add the spinach mixture to the eggs, whisking constantly so that the eggs do not become scrambled. Mix well. Add the matzoh meal and give it one final mix. Spray a baking dish with cooking spray and pour the mixture into the baking dish, smoothing out the top. I used a 6″ circular dish.
Bake for 30-35 minutes, until firm and the top is beginning to show some crispy edges. Let cool for a few minutes before serving.