Spinach Noodle Kugel
Ingredients
This makes enough for a 9×13 pan.
1 bag (400 grams) of wide noodles, white or whole wheat
4 eggs, or 5 egg whites
3 tsp salt
½ tsp pepper
1 large onion, diced
½ bag of Bodek frozen spinach, defrosted and drained (about 400 grams of spinach total)
1/3 cup canola oil
2 Tbls olive oil
Method
Spray the baking tray with oil spray or line it with baking parchment paper. Preheat the oven to 350°F (180°C).
Sautee the diced onion in the olive oil until just starting to turn golden. Set aside.
Boil the noodles until just about done, as they are anyways going to be baked in the oven again. Drain and wash off well.
After you have defrosted the spinach for about 20 minutes, simply squeeze it by handfuls before putting it into the noodle mixture. This will keep some of the vitamins they have still intact, as well as retaining more flavor and texture than if it is steamed first.
In a large bowl, combine all the ingredients, as well as the onion you set aside earlier. Pour into the waiting pan.
To create the “buttered breadcrumb” topping effect seen here:
Pour about 1 cup of breadcrumbs (mine were made from leftover challah that was toasted and then ground in the food processor) together with ¼ cup or so of oil into a pan.
Turn on the flame and toss then several times while they are toasting together. Remove from heat when they are lightly browned and toasted. Sprinkle this generously all over the top of the kugel. Bake for 30-40 minutes until done and the crumbs on top are golden brown but not burned.
Delicous!
