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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!
About how many servings can you get out of this recipe if this will be used as a side dish (and if I make it in large aluminum baking pans rather than a small round one)? I would need to feed about 40 people so I am trying to figure out how to multiply it out and didn’t know the # of servings this typically feeds.
I would say that this recipe had 12 helpings on the large side and 16 on the small side. Hope that helps. Let me know how your recipe turns out!
Can I bake the night before?
Certainly. If so, try to reheat in the oven at 225 – 250 degrees for 20 minutes or so. Start it 30 minutes early to see if you need more cooking time.
Do you cover the kugel when you cook it?
Yes and take it off in the last 10 minutes of cooking. If you want it a little crisper, set it on low broil for a couple of minutes. Hope you enjoy it!
Thank you very much for the quick reply. It was delicious!
I am so happy. Glad you enjoyed it! Happy Holidays!
I really like this! Simple recipe with wholesome ingredients, and the pics look great too! It’s hard to photograph kugel!
You are so right about the pic. It is hard to do the kugel justice.
Loving the kugels, this one looks great too!!