Used to be, the neighbors would get together during a Jewish holiday and share kugel. There would always be a variety of sweet kugels, but then there was the rare savory version. Only back then, savory meant merely not adding sugar to a cottage cheese kugel. There were always leftovers that no one would claim. This Spinach Noodle Kugel is savory but full of flavor and will not disappoint. The absence of sugar won’t even cross your mind.
Spinach Noodle Kugel
Servings
Ingredients
- 2 cup full-fat sour cream 450 grams
- 5 extra-large eggs 300 grams
- 2 tablespoon extra virgin olive oil 30 grams
- 8 ounce mushrooms sliced (225 grams)
- 1 small leek rinsed well and finely diced
- 1 clove garlic minced
- 2 tablespoon white wine or vegetable stock
- 1 batch Gluten-Free Passover Egg Noodles 6 ounces
- 10 ounce spinach chopped (if using frozen, thawed and drained)
- 4 ounce round chevre goat cheese, Cypress Grove preferred
- 3 or 4 chopped fresh chives for garnish
Instructions
- Preheat the oven to 350°F. Butter a 9-inch square pan. If using dried homemade or store-bought noodles, parboil, drain, and rinse them in cool water (following the instructions on the package).
- Whisk together the sour cream and eggs. Heat the olive oil in sauté pan over medium-low heat. Add the mushrooms, leek, and garlic and sauté until caramelized. Add the white wine to deglaze the pan.
- Place a layer of the noodles in the bottom of the buttered pan. Add half of the mushroom mixture. If using frozen and thawed spinach, be sure to wring it dry first. Top with half of the spinach. Top with half of the goat cheese. Pour half of the sour cream mixture over the goat cheese. Repeat the layers and end with the sour cream mixture.
- Bake for 35 to 45 minutes, or just until the center is set. Let cool slightly. Top with the chopped chives and serve warm.
- Credit line: Recipe from Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen, copyright © Lisa Stander-Horel and Tim Horel, 2013. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
I believe it will freeze well and sounds really yummy with those additions. You will still need eggs, but you can try using less and see how it looks, you want it to bind well.
does this freeze well with spinach, mushrooms and parmesan/mozarella and ricotta? with all this do I need the eggs?
Hi!! If I use cream cheese, will it melt o.k., or should I use mozzarella? Thanks
The spinach kugel recipe sounds so fattening. Is there a slimmer version?
Malkyg26- Any other soft, crumbly, tangy cheese will work. Don’t use hard cheeses or it will come out more like Mac and cheese.
Tali- non dairy sources might work. You’d have to experiment.
Michelle- this kugel is for a dairy meal.
Cheryl- if you can’t find GF egg noodles, use the same amount of any GF pasta you enjoy. Also, Nosh on This has a recipe for GF egg noodles.
WIth reference to this spinach noodle kugel, could I use some other type of cheese, other than goat cheese, an if yes, which cheese would I use? I dont think we have any cheese by that name brand, in my area. Please let me know. otherwise, it sounds and looks like a perfect side dish for my dairy meals, especially during the summer, when I like to make light dairy and fish meals, as well as for the 9 days.
please advise. thanks so much.
Malky K Green
shop rite
tofu brand makes pareve sour cream and cream cheese. maybe that would work?
This recipe has sour cream and goat cheese, you could swap out the sour cream with the non dairy kind, but I imagine something would be lacking without the goat cheese.
It is easy to find on Passover, sorry I didn’t see the question before, maybe you can still find them in the kosher sections.
can this recipe be made pareve?
There are lunches and other meals when we don’t have meat that we can enjoy this kugel.
how are these recipes taking sour cream and cottage cheese when there is not supposed to be dairy with meat
Where can I find gluten free egg noodles?