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Mini Spinach and Artichoke Kugels

spinach and artichoke mini kugels

Kugel is a traditional Jewish food, completing any holiday plate. These mini spinach and artichoke kugels are the perfect size to serve to your company, and they add a rich green color and taste to your plate. 

  • Duration
  • Cook Time
  • Prep Time
  • 24 mini kugelsServings


  • 1 tablespoon extra virgin olive oil, such as Colavita
  • 1 cup onion, chopped
  • 1 (10-ounce) pack frozen chopped spinach, defrosted
  • 1 (8-ounce) pack frozen artichoke bottoms, defrosted and chopped
  • 1 garlic clove, finely diced
  • 3 eggs, beaten
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup matzo meal or bread crumbs


1. Preheat oven to 350°F. Grease mini muffin pans with nonstick cooking spray, or line with disposable mini muffin papers.

2. Heat a large pan over medium heat, then add evoo and onion. Sauté 3 to 5 minutes, or until onions are translucent. 

3. Add spinach and artichokes. Sauté 3 to 5 minutes, then add garlic, salt, and pepper. Remove from heat. 

4. Add eggs and matzo meal; mix. Spoon batter into tin.

5. Bake 30 minutes at 350°F. Allow to cool 3 to 4 minutes and serve.