Spinach Feta Savory Kugel Recipes

FETA SPINACH KUGEL

Steps:

• Preheat oven to 350°F
• Cook pasta per package directions. Drain.
• Meanwhile, saute onion in oil, stirring constantly, until brown and crispy.
• In a large bowl, combine onions and other ingredients, except noodles.
• Mix well, then add cooked noodles. Mix until everything is well blended.
• Spray a 9x13 baking pan with PAM. Pour noodle mixture into baking pan.
• Bake for 30-40 minutes.

SPINACH AND FETA NOODLE KUGEL

Steps:

• 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.

SPINACH-FETA SAVORY KUGEL

Steps:

• 1. Onion is optional. I love onion myself, but this will taste fine without it. I used leftover angel-hair pasta, pulled apart into 3-inch pieces. I don't use salt; feta cheese is plenty salty by itself.
• 2. Tear spinach into little pieces.
• 3. Heat oil in the frying pan (I use an 8-inch cast iron pan). Cook onion to desired doneness. I like mine a bit golden, if I'm using onion.
• 4. Combine egg, spinach, noodles, and crumbled cheese in a bowl or large mug. Beat them with a fork until everything is well-incorporated and covered in egg.
• 5. Turn egg mixture into the heated pan. Cover the pan so the patty will cook through before the bottom burns.
• 6. Cook for 5-7 minutes on one side, then turn and finish cooking on the other side.

SPINACH KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Fill a large pot with lightly salted water; bring to a rolling boil over high heat. Stir in the egg noodles, and return to a boil. Cook the pasta until cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Combine the eggs, melted butter, sour cream, soup mix, and pepper in a large bowl. Stir in the cooked noodles, and drained spinach. Spoon into prepared baking dish.
• Bake in preheated oven until hot and golden brown, about 60 minutes. Cover dish with aluminum foil if kugel begins to brown too quickly.