Of all the kugels out there — from potato and sweet potato to broccoli, and even cauliflower — noodle kugel is by far my favorite. Whether it’s studded with raisins and cinnamon, flavoured with cranberries and apples, or topped with cornflakes (if you’re not convinced, read this strong case for why your noodle kugel needs crunch).
I’ve always thought of noodle (aka lokshen) kugel as a sweet dish, but it turns out that noodle kugel has a long and complex history dating back to the 1500s. While a sweeter version of the dish prevailed in Jewish communities in Poland and Hungary, thanks to Polish Jews entering the sugar beet refining industry in the early 1800s, a savory salt-and-pepper version was more common in Lithuania and Russia Jewish communities. Noodle kugel changed again in 20th century North America, with additions including canned fruits and, yes, cornflakes.
This versatile dish is a celebration of the evolution of Jewish food, and is the perfect platform for culinary experimentation. So why not have some fun, get a little wacky and add some savory flavors to your noodle kugel, too? Start by enjoying this salty, zesty spinach and feta noodle kugel, which would make an excellent addition to your Shavuot menu, as an easy vegetarian main dish, particularly in the summertime alongside a fresh salad. Just make sure to drain your thawed frozen spinach really well so that your kugel doesn’t become watery.
Note: This recipe can be made 1-2 days ahead of time and reheated.
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Spinach and Feta Noodle Kugel
This savory twist on beloved noodle kugel is zesty and delicious.
- Total Time: 55 minutes
- Yield: Serves 10-12
Ingredients
- 1 (12 oz package) wide egg noodles
- ½ cup (1 stick) unsalted butter
- 4 eggs
- 8 oz full-fat sour cream
- 6 oz feta cheese, crumbled
- 8 oz frozen spinach, thawed and drained well
- 1 tsp lemon zest
- 2 tsp fresh oregano (or ½ tsp dried oregano)
- ¼ tsp salt
Instructions
- Preheat oven to 350°F. Grease an 8-inch oblong baking pan.
- Cook noodles according to directions (around 8-10 minutes). Drain and use right away.
- Place butter in a large bowl. Add hot noodles right on top and allow the butter to melt.
- Mix in eggs, sour cream, feta cheese, spinach, lemon zest, oregano and salt.
- Pour noodle mixture into greased baking dish. Bake for 35-40 minutes or until just golden on top.
Notes
This recipe can be made 1-2 days ahead of time and reheated.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Especially right after Pesach , this is a very welcome recipe.
Thank you for sharing.
can you substitute plain yogurt for the sour cream?
You can! Just make sure it’s rich, like a whole-milk Greek yogurt.
I first made this a couple of months ago for an afternoon gathering with friends. It was so easy and delicious that I’ve made it a couple of times since then. I cut into portions and freeze, then heat and add alongside a salad for a quick meal. The lemon gives it a lovely lift, too. Thank you for the recipe!
can you use a tiny bit of lemon juice rather than the zest?
Yes, though the zest brings a different, more perfumed, flavor.
Question:
What is an 8”oblong pan. Do you have quart size?Thanks.
Sunny
Around 2 quarts.
I have not yet tried the recipe, but it looks delightful. My question – what can I substitute for sour cream ?
I made it for the first time last Sunday. Easy, delicious. I froze most of it & defrosted last night. Are this afternoon, so delicious. What is the calorie count, please?