Spinach Noodle Kugel
Try this delicious dairy fee Spinach Noodle Kugel made with noodles, onions, spinach, and eggs, and is the perfect side dish for any holiday table.
- Serves: 10 persons
- 16ounces (1 pound/400 grams) fine noodles
- 16ounces (1 pound/400 grams) fresh spinach
- 2tablespoons extra virgin olive oil OR neutral oil such as grapeseed or canola
- 2onions, finely chopped
- 6eggs, beaten
- ½cup extra virgin olive oil OR neutral oil such as grapeseed or canola
- 1 ½teaspoons salt
Step 1Preheat the oven to 350 F (180 C). Oil a 9 x 13 x 2-inch baking dish, or spray with nonstick cooking spray.
Step 2Bring a large pot of water to a boil. Cook the noodles according to package directions, about 5 to 6 minutes. Drain and rinse the noodles, then transfer to a large bowl.
Step 3Wash the spinach leaves, then remove any tough stems. Place a small amount of water in a 4-quart saucepan set over medium heat. Add the spinach and cook for 8 to 10 minutes, or until the spinach is tender. Drain well, chop the spinach, and add to the noodles.
Step 4Heat the oil in a large skillet. Add the chopped onions and sauté until golden, about 7 to 10 minutes. Add the onions to the noodles and spinach and mix well.
Step 5While stirring, add the eggs, oil, and salt. Mix well. Pour the noodle mixture into the prepared baking dish. Bake in the preheated oven for 35 to 45 minutes, or until kugel is firm, the top of the noodles have started to brown, and a tester inserted in the center comes out clean.