Best Feta Spinach Kugel Recipes

Spinach and Feta Noodle Kugel image

Provided by Food Network Kitchen

Categories side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Nonstick cooking spray, for the baking dish
Kosher salt and freshly ground black pepper
One 12-ounce package wide egg noodles
3 tablespoons olive oil
1 large onion, thinly sliced
3 cloves garlic, finely chopped
4 scallions, chopped, white and green parts separated
Three 10-ounce packages frozen cut spinach, thawed and drained
4 large eggs, lightly beaten
2 cups heavy cream
1 cup sour cream
3 cups crumbled feta (about 16 ounces)
1/3 cup chopped fresh dill
1/3 cup chopped fresh parsley
1/8 teaspoon freshly grated nutmeg
3 tablespoons grated Parmesan

Steps:

Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
Bring a large pot of salted water to boil and cook the egg noodles until al dente according to package instructions. Drain the noodles, drizzle with 1 tablespoon of the olive oil and set aside in a large bowl.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and scallion whites and cook, stirring occasionally, until translucent and softened, about 7 minutes.
Add the garlic to the skillet and cook, cooking frequently, until softened, about 2 minutes. Mix in the scallion greens and spinach and cook until spinach is warmed through, about 3 minutes. Season with 2 teaspoons salt and several grinds of pepper. Pour into the bowl with the cooked noodles and gently mix to incorporate the spinach mixture.
Mix the eggs, cream, sour cream, 2 cups of the feta, dill, parsley, nutmeg, 1 teaspoon salt and several grinds of pepper in a medium bowl. Pour into the bowl with the noodles and gently mix until evenly incorporated. Transfer the noodle mixture to the prepared baking dish and sprinkle the top with the Parmesan and remaining 1 cup feta. Bake, rotating halfway through, until the top is golden brown and the custard is set, about 45 minutes. Let cool for 10 minutes before serving.

Feta Spinach Kugel image

Provided by Pesto lover

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

12 ounces fettuccine
1 medium onion, chopped
3 tablespoons vegetable oil
10 ounces frozen chopped spinach, thawed and drained
3 large eggs
1/2 lb feta cheese, crumbled
1 cup sour cream
2 tablespoons butter, melted
1/2 teaspoon nutmeg
pepper, to taste

Steps:

Spinach-Feta Savory Kugel image

Provided by A D

Time 15m

Number Of Ingredients 6

Steps:

1. Onion is optional. I love onion myself, but this will taste fine without it. I used leftover angel-hair pasta, pulled apart into 3-inch pieces. I don't use salt; feta cheese is plenty salty by itself.
2. Tear spinach into little pieces.
3. Heat oil in the frying pan (I use an 8-inch cast iron pan). Cook onion to desired doneness. I like mine a bit golden, if I'm using onion.
4. Combine egg, spinach, noodles, and crumbled cheese in a bowl or large mug. Beat them with a fork until everything is well-incorporated and covered in egg.
5. Turn egg mixture into the heated pan. Cover the pan so the patty will cook through before the bottom burns.
6. Cook for 5-7 minutes on one side, then turn and finish cooking on the other side.