Chopped spinach, sautéed onion, eggs and a little matzah meal, baked until firm with crispy edges. This savory spinach kugel takes about 15 minutes of work, can be made a day ahead, and is an easy kosher-for-Passover side for the seder table or any weeknight.

Why this works

• Squeezing the spinach dry keeps the kugel firm instead of watery.
• Sautéed onion adds sweetness and depth.
• Eggs and matzah meal bind it so it slices cleanly.

My tips

• Thaw the spinach in a colander well ahead and squeeze it several times.
• Add the spinach to the eggs slowly while whisking.
• A small, deep dish gives a thick kugel; a wider dish bakes faster, so check it a few minutes early.
• Let it cool a few minutes before slicing.

The story behind it

My Savory Spinach Kugel is a flavorful twist on a traditional favorite.  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 appreciate all the amazing posts and recipes being created by my fellow food bloggers. 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

INSTRUCTIONS

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.

Enjoy!

Make ahead & storage

• Bake a day ahead, cool, cover and refrigerate. Reheat at 325°F for about 15 minutes.
• Leftovers keep 3–4 days in the fridge.

Variations

• Stir in sautéed mushrooms, or grated zucchini squeezed dry.
• Add ½ cup shredded cheese for a dairy version.
• Use fresh spinach: about 2 pounds, wilted, chopped and squeezed dry.

Questions people ask

Is spinach kugel kosher for Passover?

Yes, when made with matzah meal and kosher-for-Passover ingredients.

Can I make it gluten-free?

Use gluten-free matzah meal.

Can I freeze it?

Yes. Wrap it well and freeze up to 2 months; thaw overnight in the fridge before reheating.

You might also like: Best Potato Kugel · DIY Matzah Balls · GF Potato Latkes

Made this? Leave a star rating in the recipe card below and tell me how it turned out in the comments. I read every one.

The Recipe

Savory Spinach Kugel

Print Pin

A simple baked kugel of chopped spinach, sautéed onion, eggs and matzah meal with crispy edges. An easy make-ahead Passover side.

Prep15 minutes mins

Cook35 minutes mins

Total50 minutes mins

Servings6 servings

Scale

1x2x3x

Ingredients 

• ▢ 20 oz frozen chopped spinach, thawed and squeezed dry
• ▢ 1/2 large white or yellow onion, chopped
• ▢ 1 Tbsp canola or olive oil
• ▢ 4 large eggs
• ▢ 1/4 cup matzah meal
• ▢ 1 1/4 tsp kosher salt
• ▢ 1/4 tsp black pepper
• ▢ cooking spray

Instructions 

• Heat the oven to 350°F.
• Heat the oil in a medium sauté pan over medium heat. Add the onion and cook until soft, about 5 minutes. Set aside.
• Drain the thawed spinach in a colander and squeeze out the liquid a few times, until it’s as dry as possible. (I start this an hour ahead.)
• In a large bowl, combine the spinach, onion, salt and pepper.
• In a small bowl, beat the eggs well. Slowly add the spinach mixture to the eggs, whisking constantly so the eggs don’t scramble.
• Add the matzah meal and give it one final mix.
• Spray a baking dish with cooking spray (I used a 6-inch round dish). Spread the mixture in and smooth the top.
• Bake 30–35 minutes, until firm and the edges start to crisp. Let cool a few minutes before serving. Enjoy!

Recipe Notes

Adapted from Cuisenos.

Nutrition is an estimate per serving, calculated from the ingredients.

Nutrition Information

Calories: 115kcal (6%), Carbohydrates: 9g (3%), Protein: 7g (14%), Fat: 6g (9%)