Spanakopita Noodle Kugel
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.
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In this recipe
Specifically crafted with cooks and bakers in mind.
Our highest polyphenol EVOO straight from Southern Greece.
Always have the Original on hand with a half case of 500ml (6 bottles).