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–+ servings
spinach and artichoke mini kugels

Mini Spinach and Artichoke Kugels

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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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.