This spanakopita-inspired version of noodle kugel is loaded with spinach, onions, herbs and feta. If you’re looking for a new take on a classic holiday dish or a simple vegetarian side, here’s your answer.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- Nonstick cooking spray, for the baking dish
- Kosher salt and freshly ground black pepper
- One 12-ounce package wide egg noodles
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, finely chopped
- 4 scallions, chopped, white and green parts separated
- Three 10-ounce packages frozen cut spinach, thawed and drained
- 4 large eggs, lightly beaten
- 2 cups heavy cream
- 1 cup sour cream
- 3 cups crumbled feta (about 16 ounces)
- 1/3 cup chopped fresh dill
- 1/3 cup chopped fresh parsley
- 1/8 teaspoon freshly grated nutmeg
- 3 tablespoons grated Parmesan
Instructions
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
- Bring a large pot of salted water to boil and cook the egg noodles until al dente according to package instructions. Drain the noodles, drizzle with 1 tablespoon of the olive oil and set aside in a large bowl.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and scallion whites and cook, stirring occasionally, until translucent and softened, about 7 minutes.
- Add the garlic to the skillet and cook, cooking frequently, until softened, about 2 minutes. Mix in the scallion greens and spinach and cook until spinach is warmed through, about 3 minutes. Season with 2 teaspoons salt and several grinds of pepper. Pour into the bowl with the cooked noodles and gently mix to incorporate the spinach mixture.
- Mix the eggs, cream, sour cream, 2 cups of the feta, dill, parsley, nutmeg, 1 teaspoon salt and several grinds of pepper in a medium bowl. Pour into the bowl with the noodles and gently mix until evenly incorporated. Transfer the noodle mixture to the prepared baking dish and sprinkle the top with the Parmesan and remaining 1 cup feta. Bake, rotating halfway through, until the top is golden brown and the custard is set, about 45 minutes. Let cool for 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 745 |
| Total Fat | 54 g |
| Saturated Fat | 27 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 25 g |
| Cholesterol | 266 mg |
| Sodium | 848 mg |
Reviews
This recipe is fabulous!
My first try with a kugel, just because it sounded so yummy. I followed the receipt exactly using fresh ingredients as called for, also used fresh egg noodles. It was sooo good!
I’ve made this several times, with and without the noodles (my family doesn’t traditionally eat Kugel) and it is delicious, regardless! I’m making it today (Easter) to go with my more traditional Greek Lamb in the place of the much more difficult spanikopita, at my family’s request. The only changes I make is to omit the dill and parsley and while I enjoy those herbs, I’m not sure that they add a whole lot to the flavor and nobody seems to miss them. The noodles do add to the structure and I prefer it with the noodles but it is really just as good without.
Not a fan of Dill–any suggested substitution?
Totally love it!! Had to use dry herbs as that was all I had. Only other change was I skipped the parmesan simply because I forgot to add it to my shopping list. Will definitely be making this again.
Has anyone tried freezing it?
Has anyone tried freezing it?
This was delicious, added artichoke hearts it was amazing!
A little rich for it to be a main course, but works great as a side.
Yum! Halved it and put it into a 9×9 pan. Served 4 with half of it still leftover!
I made this for Christmas dinner and it was a hit. I
followed the directions exactly written and was so happy with how it turned out. There was only 4 of us so it made enough to have left overs.
followed the directions exactly written and was so happy with how it turned out. There was only 4 of us so it made enough to have left overs.
This is surprisingly good! I cut the recipe in half because there’s only myself but used 2 whole cartons of frozen spinach. I didn’t feel it was too much spinach. Just needed more salt than I had used in preparing. I will definitely be making this again!