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Noodle Kugel, Fresh Spinach (P)
Source: "Spice and Spirit: The Complete Kosher Jewish Cookbook"
Serves: 12

16 ounces fine noodles
1 pound fresh spinach
2 onions, diced
2 tablespoons oil
6 eggs, beaten
1/2 cup oil
Salt, to taste

In a 4-quart pot of boiling salted water, cook noodles until barely soft, 5 minutes, rinse, drain and set aside in a large bowl.

Thoroughly wash spinach and remove stems, place in a 4-quart saucepan and cook in a small amount of water. Remove spinach from the pot, drain, chop, and add to the noodles.

In a 7" skillet, sauté diced onions in 2 tablespoons of oil until golden and add to the spinach noodle mixture. Stir in eggs and 1/2 cup oil. Add salt to taste and mix well. Pour mixture into greased 13"x9" baking dish.

Bake at 350°F for approximately 40 minutes.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A