Spinach Noodle Kugel for Passover

Name: Spinach Noodle Kugel for Passover
Prep time: 15 min
Total time: 75 min
Yield: 6 - 8 Servings
Ingredients: 16 ounces noodles; 16 ounces fresh spinach; 2 Tablespoons olive oil; 2 onions, finely chopped; 6 eggs, beaten; u00bd cup oil; 1u00bd teaspoons salt

By Leslie Blythe Casserole, Pasta, Vegetarian Baking, Boiling

April 1, 2015

Spinach Noodle Kugel is a great recipe that can be made for Passover. Passover and Easter usually fall around the same time of year, and this kugel recipe is a traditional Jewish dish with kosher-for-Passover noodles, or for the rest of the year, using regular noodles.

Prep: 15 mins
Cook: 1 hr
Yields: 6 - 8 Servings

Ingredients

16 ounces noodles

16 ounces fresh spinach

2 Tablespoons olive oil

2 onions, finely chopped

6 eggs, beaten

½ cup oil

1½ teaspoons salt

Directions

1Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Spray a 9x13 inch pan with non-stick cooking spray.

2Cook noodles according to package directions. Rinse with cold water (to stop cooking) and drain. Place in a large bowl.

3While 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.

4Heat 2 tablespoons of oil in a skillet. Sauté onions until golden. Add to the noodles and spinach.

5Add eggs, 1/2 cup oil and salt. Mix well.

6Bake for 35-45 minutes, or until the top of the noodle has started to brown.

This recipe is from one of my Guest bloggers, Jessica (Denver, CO) from Beauty Marks.

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