Spanakopita Noodle Kugel

Spanakopita Noodle Kugel

Spanakopita Noodle Kugel

  • Prep Time
    25 minutes
  • Cook Time
    45 minutes

About this recipe:

Noodle kugel is of the many dishes you may find at Passover Seder and always brings smiles when it makes an appearance.  This year we gave this classic dish a Mediterranean spin. This spanakopita-inspired version of noodle kugel is loaded with spinach, onions, herbs, feta, and, of course, EVOO. Trust us, this one is a keeper!


  • One 12 ounce Package of Kosher-Certified, gluten-free wide egg noodles
  • 4 Tablespoons of Kosterina Everyday EVOO
  • 20 ounces of Frozen Chopped Spinach, thawed and drained
  • 1 Large Onion, thinly sliced
  • 3 Cloves of Garlic, finely chopped
  • 4 Scallions, chop and separate Whites from Greens
  • 4 Eggs
  • 2 Cups Heavy Cream
  • 1 Cup Sour Cream
  • 12 ounces of Crumbled Feta (set aside ⅓ cup for topping)
  • ¼ Cup Dill, Chopped
  • ⅓ Cup Parsley
  • ⅛ Teaspoon Nutmeg
  • 3 Tablespoons Parmesan 
  • Salt & Pepper


  • Boil water and cook Egg Noodles per package instructions. Strain and put aside in a bowl with 1 Tablespoon of Kosterina Everyday EVOO mixed in the noodles to prevent sticking.
  • Preheat Oven to 350 degrees. On the stove, heat a large pan over medium heat with 3 Tablespoons of Kosterina Everyday EVOO.  Add the Onions and Scallion Whites to the pan and cook until translucent and soft.  Add Garlic and cook for about 2 minutes. 
  • Add Spinach and Scallion Greens to pan to heat Spinach.  Season with Salt and Pepper.  Remove from heat and add mixture to the Egg Noodles. Stir gently to combine. 
  • In a separate large bowl, mix together Heavy Cream, Eggs, Sour Cream, Feta, Dill, Parsley, Nutmeg, Salt, and Pepper.  Add mixture to bowl with Noodles and Spinach, gently combine. 
  • Pour Noodle mixture into a 9 by 13 baking dish.  Sprinkle Parmesan and remaining Feta on top.
  • Bake for about 45 minutes until golden brown on top. Let cool before serving.