Spinach kugel is a comforting dish that brings together wholesome ingredients and rich tradition. Originating from Eastern European Jewish cuisine this savory baked casserole combines tender spinach with noodles eggs and a touch of dairy to create a flavorful side or main dish.
We love how versatile spinach kugel is—it’s perfect for holiday gatherings Shabbat dinners or a cozy weeknight meal. The creamy texture and subtle spices make it a crowd-pleaser that’s both satisfying and nutritious. Whether you’re new to kugel or looking to perfect your recipe this spinach kugel will quickly become a family favorite.
Let’s dive into a recipe that’s easy to follow and yields a deliciously golden kugel every time. With just a few simple ingredients we’ll show you how to make a dish that honors tradition while fitting perfectly into today’s kitchen.
Ingredients
To craft the perfect Spinach Kugel, gathering the right ingredients is essential. Below, we break down each category to keep our preparation organized and straightforward.
Fresh Spinach
Using fresh spinach gives our kugel a vibrant color and fresh flavor that dries or frozen varieties can’t match. We recommend:
- 2 pounds of fresh baby spinach leaves, washed thoroughly and drained
- Optionally, you may substitute with 1 pound of frozen spinach, fully thawed and squeezed dry, for convenience
Dairy Ingredients
Dairy is key to achieving that creamy texture that defines a classic Spinach Kugel. Here’s what we use:
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Whole milk | 1 cup | Room temperature |
| Sour cream | 1 cup | Full-fat preferred for richness |
| Cream cheese | 4 ounces | Softened |
| Eggs | 4 large | Beaten |
These dairy components blend beautifully to bind the spinach and noodles while adding a luscious richness.
Baking Essentials
The base of our kugel incorporates noodles and a binding agent for structure and a pleasing texture:
- 8 ounces of fine egg noodles (also called lokshen), cooked al dente and drained
- 3 tablespoons of unsalted butter, melted (use for greasing the baking dish and mixing)
Seasonings and Spices
Subtle spices highlight the flavors without overwhelming the dish. We use:
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg (a classic addition that brings warmth)
- 1 teaspoon garlic powder (optional but recommended)
- 2 tablespoons finely chopped onion or 1 teaspoon onion powder
Together, these ingredients promise a delicious, traditional Spinach Kugel that delights with every bite.
Equipment Needed
To prepare a flawless Spinach Kugel we need the right tools to ensure every step from mixing to baking goes smoothly. Here is what we recommend having on hand:
- Large Mixing Bowl: For combining the spinach, noodles, eggs, and dairy smoothly without spills.
- Colander: Essential for draining cooked egg noodles and washing fresh spinach.
- Nonstick Skillet or Sauté Pan: To wilt the spinach and enhance flavor before mixing it into the kugel.
- Measuring Cups and Spoons: Precise measurement of dairy, seasonings, and noodles is critical for consistent results.
- Whisk or Fork: To beat eggs and blend dairy ingredients until creamy and smooth.
- Rubber or Silicone Spatula: For folding ingredients together without deflating the mixture.
- 9×13 Inch Baking Dish: Provides the ideal depth and surface area to bake the Spinach Kugel evenly with a golden crust.
- Aluminum Foil: Useful for covering the kugel during the first half of baking to keep moisture locked in.
- Oven Mitts: Safety first when handling the hot baking dish.
- Cooling Rack: Allows the kugel to cool slightly to set texture before serving.
| Equipment | Purpose |
|---|---|
| Large Mixing Bowl | Combines all ingredients |
| Colander | Drains noodles and rinses spinach |
| Nonstick Skillet | Wilts spinach and enhances flavor |
| Measuring Cups/Spoons | Measures liquids, spices, and noodles |
| Whisk or Fork | Beats eggs and blends dairy |
| Rubber/Silicone Spatula | Mixes ingredients gently |
| 9×13 Inch Baking Dish | Bakes the kugel evenly |
| Aluminum Foil | Covers kugel during baking |
| Oven Mitts | Handles hot cookware safely |
| Cooling Rack | Cools baked kugel to perfect serving temp |
By having these essential tools ready, we set ourselves up for a successful Spinach Kugel recipe that delivers on creamy texture and rich flavors every time.
Prep Work
Before combining all components for our Spinach Kugel, we must prepare the spinach and dairy mixture with care to ensure the best texture and flavor.
Preparing the Spinach
We start by washing fresh spinach thoroughly under cold running water to remove any grit. If using frozen spinach, make sure it is fully thawed.
- For fresh spinach:
- Remove thick stems.
- Roughly chop to create manageable pieces.
- Sauté in a nonstick skillet over medium heat until wilted, about 3 to 5 minutes.
- Drain the wilted spinach through a fine mesh strainer or squeeze gently in a clean kitchen towel to remove excess moisture. This step prevents watery kugel and preserves its creamy consistency.
| Step | Action | Duration |
|---|---|---|
| Washing | Rinse under cold water | 2 minutes |
| Chopping | Rough chop | 2 minutes |
| Sautéing | Wilt in skillet | 3 – 5 minutes |
| Draining moisture | Strain or squeeze dry | 2 – 3 minutes |
Prepping the Dairy and Eggs
While the spinach cools and drains, we shift focus to the dairy and eggs, which lend the kugel its signature creamy texture.
- Crack the specified number of eggs into a large mixing bowl.
- Whisk them briskly with a whisk or fork until fully blended and slightly frothy.
- Add the cream cheese softened at room temperature for smooth incorporation.
- Stir in sour cream and whole milk.
- Season with salt, black pepper, nutmeg, and garlic powder according to the recipe.
- Mix thoroughly until the dairy mixture is uniform and creamy.
This preparatory step ensures even flavor distribution and a silky custard base for our kugel.
We recommend the following for the dairy mixture:
| Ingredient | Amount | Preparation |
|---|---|---|
| Eggs | 4 large | Beaten slightly |
| Cream Cheese | 4 oz (room temp) | Softened |
| Sour Cream | ½ cup | Plain, full-fat |
| Whole Milk | ½ cup | Cold |
| Salt | 1 tsp | To taste |
| Black Pepper | ½ tsp | Freshly ground |
| Nutmeg | ¼ tsp | Ground |
| Garlic Powder | ½ tsp | Optional |
By completing the spinach preparation and perfecting the dairy-egg mixture, we’re ready to bring all elements of our Spinach Kugel together.
Instructions
Follow these clear and precise steps to craft our spinach kugel into a rich and creamy delight. With attention to detail and proper technique, we’ll ensure every bite bursts with flavor and perfect texture.
Mixing the Ingredients
- In a large mixing bowl, combine the sautéed spinach with the drained egg noodles. Gently toss to distribute the spinach evenly throughout the noodles.
- Slowly pour the prepared dairy and egg mixture over the spinach and noodles.
- Using a rubber spatula, fold the mixture carefully to fully incorporate all ingredients. Be sure to scrape the bowl edges to capture every bit of flavor.
- Season the combined mixture with an additional pinch of salt, black pepper, and nutmeg, adjusting to taste. These spices elevate the subtle earthiness of the spinach.
Assembling the Kugel
- Preheat the oven to 350°F (175°C) to ensure it’s ready when assembly is complete.
- Lightly grease a 9×13 inch baking dish with butter or nonstick spray to prevent sticking and promote even browning.
- Transfer the well-mixed kugel batter into the prepared baking dish. Use the rubber spatula to smooth the surface evenly.
- Cover the dish tightly with a piece of aluminum foil. This helps retain moisture during the initial baking phase.
- Bake the kugel covered for 35 minutes.
- Remove the foil carefully. Continue baking uncovered for an additional 25–30 minutes, or until the top is golden brown and the kugel is set firmly in the center.
- Let the kugel cool on a wire rack for at least 15 minutes before serving. This resting time allows flavors to meld and the texture to firm up further.
| Step | Temperature | Duration | Notes |
|---|---|---|---|
| Covered baking | 350°F | 35 minutes | Retain moisture |
| Uncovered baking | 350°F | 25–30 minutes | Achieve golden top |
| Cooling/resting | Room temp | 15 minutes | Flavor melding, setting |
By following these step-by-step instructions, we ensure our spinach kugel achieves a creamy texture with perfectly balanced flavors and an inviting golden crust.
Directions for Baking
Baking our Spinach Kugel properly is essential to develop its creamy texture and golden crust. Follow these detailed steps to ensure perfect results every time.
Oven Temperature and Timing
Preheat the oven to 350°F (175°C). This temperature allows the kugel to cook evenly while preventing the dairy from curdling.
- Bake covered with aluminum foil for the first 35 minutes. This traps heat and moisture, helping the kugel set without drying out.
- Remove the foil and bake for an additional 20 minutes. This step creates a beautiful golden-brown crust on top.
| Baking Phase | Temperature | Time | Purpose |
|---|---|---|---|
| Covered Baking | 350°F | 35 minutes | Set the kugel and retain moisture |
| Uncovered Baking | 350°F | 20 minutes | Develop golden crust and finish cooking |
How to Check for Doneness
To ensure our Spinach Kugel is perfectly baked:
- Insert a toothpick or thin knife in the center. If it comes out clean or with just a few moist crumbs, the kugel is done.
- The top should be firm, slightly puffed, and possess a golden crust.
- The edges will pull slightly from the sides of the baking dish, indicating thorough baking.
Remember, allowing the kugel to cool for at least 15-20 minutes before serving helps the texture to firm up and flavors to meld beautifully.
Serving Suggestions
To enjoy our Spinach Kugel at its best, we recommend serving it warm or at room temperature. This allows the rich, creamy texture and subtle spices to shine through beautifully.
Pairing Ideas
Our Spinach Kugel pairs exceptionally well with a variety of dishes. Consider these options:
- Roasted Meats: Juicy roasted chicken, brisket, or turkey create a perfect balance against the mild earthiness of the kugel.
- Fresh Salads: A crisp cucumber salad or tangy tomato salad adds a refreshing contrast.
- Soup: Serve alongside a light vegetable or chicken soup for a satisfying meal.
Garnishing Tips
To enhance presentation and flavor, try these garnishes:
- Sprinkle with toasted pine nuts or slivered almonds for added crunch.
- Add a dollop of sour cream or a drizzle of olive oil just before serving.
- Fresh herbs like dill or parsley can brighten the dish with freshness.
Temperature Guide for Serving
| Serving Temperature | Description | Impact on Texture |
|---|---|---|
| Warm (120–140°F) | Just out of cooling period | Creamy and soft with a slight crust |
| Room Temperature | Cooled for 15–20 minutes | Firmer texture, flavors more melded |
| Refrigerated | Overnight chill | Denser texture, ideal for reheating |
Reheating Instructions
If you have leftovers, we recommend reheating gently to preserve the kugel’s moisture and flavor:
- Preheat oven to 325°F (165°C).
- Cover the kugel with foil to prevent drying.
- Heat for 15-20 minutes until warmed through.
By following these serving suggestions, Spinach Kugel becomes a versatile centerpiece for holiday meals, Shabbat dinners, or comforting weeknight shakes. Let’s enjoy this classic dish with thoughtful pairings and touches to elevate every bite.
Storage and Make-Ahead Tips
To make your Spinach Kugel experience even more convenient and enjoyable, we suggest the following storage and make-ahead tips to preserve its creamy texture and vibrant flavor.
Refrigeration
- Allow the kugel to cool completely at room temperature for about 20 minutes before storing.
- Transfer it to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 4 days.
- When ready to serve, gently reheat in a 350°F oven for 15-20 minutes until warmed through, keeping the texture soft and moist.
Freezing
- For long-term storage freeze the cooled kugel in a freezer-safe container or wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn.
- Label with date of freezing.
- Freeze for up to 3 months for best quality.
- Thaw overnight in the refrigerator before reheating.
- Reheat covered with foil in a 350°F oven for 25-30 minutes until hot and bubbly.
Make-Ahead Preparation
- We recommend assembling the kugel up to the point of baking.
- Cover tightly and refrigerate overnight to allow flavors to meld and deepen.
- The next day remove from the fridge 30 minutes before baking to take the chill off for even cooking.
- Bake as directed, adding 5-10 minutes to the original baking time if starting from cold.
Storage Duration Overview
| Storage Method | Temperature | Duration | Reheating Instructions |
|---|---|---|---|
| Refrigerator | 35-40°F (2-4°C) | Up to 4 days | Reheat at 350°F for 15-20 minutes covered |
| Freezer | 0°F (-18°C) and below | Up to 3 months | Thaw overnight, reheat at 350°F for 25-30 min |
“Proper storage maintains the Spinach Kugel’s creamy texture and subtle seasoning, ensuring every bite stays as delicious as freshly baked.”
By following these steps, we keep our Spinach Kugel fresh and flavorful for any occasion — whether it’s a holiday feast or an easy weeknight meal.
Conclusion
Spinach Kugel is a timeless dish that brings warmth and comfort to any table. Its creamy texture and balanced flavors make it a crowd-pleaser for both special occasions and everyday meals. With simple ingredients and straightforward steps, it’s a recipe we can all master.
By preparing it ahead or storing leftovers properly, we ensure that every serving tastes just as delicious. Whether paired with roasted meats or fresh salads, this kugel adds a delightful touch to our meals. Let’s keep this tradition alive by sharing and enjoying this versatile dish together.
Frequently Asked Questions
What is Spinach Kugel?
Spinach Kugel is a traditional Eastern European Jewish casserole made with spinach, noodles, eggs, and dairy. It has a creamy texture and subtle spices, making it a comforting and versatile dish for holidays or everyday meals.
What ingredients are essential for making Spinach Kugel?
Key ingredients include fresh or frozen spinach, fine egg noodles, eggs, whole milk, sour cream, cream cheese, butter, salt, black pepper, nutmeg, and garlic powder. These create a rich and creamy custard-like dish.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach is a convenient alternative. Just be sure to thaw and drain it well to avoid excess moisture and maintain the kugel’s texture.
What equipment do I need to make Spinach Kugel?
You’ll need a large mixing bowl, colander, nonstick skillet, measuring tools, and a 9×13 inch baking dish to prepare and bake the kugel properly.
How do I know when the Spinach Kugel is done baking?
Bake at 350°F (175°C) until the top is golden and a toothpick or knife inserted into the center comes out clean or with just a few moist crumbs.
Can Spinach Kugel be made ahead of time?
Yes, you can assemble it the night before and refrigerate. This allows flavors to meld, making it even more delicious when baked the next day.
How should I store leftover Spinach Kugel?
Cool completely and store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months to maintain flavor and texture.
How do I reheat Spinach Kugel?
Reheat leftovers in the oven at 350°F until warmed through or microwave in short intervals, stirring occasionally, to keep its creamy texture.
What dishes pair well with Spinach Kugel?
Spinach Kugel complements roasted meats, fresh salads, and soups, making it a perfect side for holiday meals, Shabbat dinners, or simple weeknight dinners.
Can I customize the spices in Spinach Kugel?
Yes, you can adjust spices like nutmeg and garlic powder to your preference, but subtlety is key to preserving the dish’s traditional flavor profile.