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.
Mini Spinach and Artichoke Kugels
Servings
24 Servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 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
Instructions
- Preheat oven to 350°F. Grease mini muffin pans with nonstick cooking spray, or line with disposable mini muffin papers.
- Heat a large pan over medium heat, then add evoo and onion. Sauté 3 to 5 minutes, or until onions are translucent.
- Add spinach and artichokes. Sauté 3 to 5 minutes, then add garlic, salt, and pepper. Remove from heat.
- Add eggs and matzo meal; mix. Spoon batter into tin.
- Bake 30 minutes at 350°F. Allow to cool 3 to 4 minutes and serve.
After baking
Thanks!
In order to make ahead of Passover, would you freeze these before or after baking?
Those should be fine.
can i used artichokes from a jar?
They don’t really rise much so I like to fill them up completely, even a little over filled.
Can you tell me how much to fill the mini muffin tins or paper cups? Half way? Two thirds? Thank you !
Yes, you have to defrost it, sorry about that. And I haven’t tried it, but I would try baking it for 40 minutes.
regarding the spinach artichoke kugel two questions. it seems you have to defrost the spinach, but you didnt specify that. also have you tried it in one pan not minis. what would you reccomend baking time be for that
Should the spinach/artichoke mixture taste really salty before adding in the egg and matzo meal? (will those last two balance out the saltiness once mixed?)
Yay!! Thanks for commenting Ana.
These came out great! Did not have one left over and made a double recipe. Real hit for everyone.
I haven’t tried it, but I think they would freeze well and I would defrost them first, but not sure it is a must.
Can these be frozen and if so do they need to be defrosted before warming?
I am gluten free and try to stay away from grains altogether. Is there something i could use in place of the matzo meal? or do you think i could just omit it.
Yes, it is best to thaw and squeeze it first. Then put into the pan to saute with the artichokes.
I like it garlicky, so I go with two cloves, I added it in, thanks for asking.
does the spinach need to be thawed and squeezed dry? cooked first?
Tamar – how much garlic?
so great that this is pareve, and i absolutely love artichokes! seems like it would freeze really well, too, and i’m in the mood to stock my freezer!
I love the idea o a spinach kugel that has no cheese. I will remember this recipe when I need hors d’oeuvre for my meat meals. I make spinach pie all the time, and sometimes minis, but always with cheese; this is a nice alternative and artichoke hearts should add an interesting flavor.