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Recipe by OU Kosher

Pesach Spinach Kugel

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Pesach Spinach Kugel
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Wheat - Egg - Gluten
1 Hour, 15 Minutes
Diets
- Vegetarian - Pescatarian - No Refined Sugar

This Spinach Kugel is the perfect dish to serve for Sabbath meals during the week of Passover.

From the caterers Paula Levine Weinstein and Julie Komerofsky Remer.

Ingredients

Pesach Spinach Kugel

  • 1 and 1/2 sticks margarine

  • 2 cups chopped onion

  • 1 cup chopped celery

  • 1 cup sliced mushrooms

  • 3 cups shredded carrots

  • 1 and 1/2 cups Manischewitz Matzo Meal

  • 2 pounds frozen chopped spinach, thawed and drained

  • 6 beaten eggs

  • salt, to taste

  • pepper, to taste

Directions

Prepare the Pesach Spinach Kugel

1.

Preheat oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish.

2.

Squeeze liquid out of thawed spinach.

3.

Saute the onion, celery and mushrooms in the margarine for about 10 minutes, stirring often. Put the mixture into a large bowl.

4.

Add the carrots, matzo meal, spinach, eggs and salt and pepper. Mix well.

5.

Pour into the greased casserole dish. Bake for 40 to 45 minutes, until firm.

Recipe tags

Julie Komerofsky Remer kosher for passover kugels Paula Levine Weinstein Pesach savory spinach kugel
Pesach Spinach Kugel

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