Spanakopita Noodle Kugel

Name: Spanakopita Noodle Kugel
Prep time: 25 minutes
Cook time: 45 minutes
Cuisine: Mediterranean
Ingredients: 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

By Jenna Piemonte

By Jenna Piemonte

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!

Organic Everyday Extra Virgin Olive Oil

$19.95

Ingredients

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

Directions

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.