This Ashkenazi Jewish-inspired savory noodle kugel combines spinach, feta, and a creamy egg-and-dairy custard beneath a golden top. A crisp cucumber-and-dill salad balances its richness.
$14.24
Per Serving
$3.56
Total
95 min
Prep
25 min
Cook
55 min
Difficulty
medium
Servings
100%
100%
Frozen chopped spinach, thawed in the refrigerator · 10 Ounce
Kroger® Frozen Spinach Chopped (opens in a new tab)
83%
75%
50%
50%
50%
25%
8%
4%
3%
Water · 3 Quart
Tap water
0%
Oven
Whisk
Large pot
Colander
Instant-read thermometer
Measuring cups and spoons
Large spoon
Clean kitchen towel
Knife and cutting board
produce brushOvenLarge potMeasuring cups and spoonsWash your hands with soap and water. Heat the oven to 375°F with a rack in the center. Grease the baking dish with 1 teaspoon olive oil. Bring the 3 quarts water to a boil in the large pot.
Use care around the hot pot, boiling water, and steam.
Measuring cups and spoonsKnife and cutting boardproduce brushRinse the cucumbers and dill under running water, scrubbing the cucumber skins with a clean produce brush. Remove any damaged areas and dry thoroughly. Halve the cucumbers lengthwise, then slice crosswise into approximately 1/8-inch-thick half-moons. Place in one mixing bowl and refrigerate without dressing. Finely chop enough dill to measure 1/4 cup.
Clean kitchen towelPlace the thawed spinach in the clean kitchen towel. Gather the towel around it and squeeze firmly over the sink until almost no liquid comes out. Open the towel and pull apart the compressed spinach.
Large potColanderMeasuring cups and spoonsAdd 3 teaspoons salt and the noodles to the boiling water. Cook just until al dente, generally 6–8 minutes, checking against the package directions. The noodles should retain a little firmness in the center. Drain thoroughly, gently shake off trapped water, and let cool for 5 minutes.
Drain the hot noodles carefully, taking care around steam and splashing water.
WhiskMeasuring cups and spoonsLarge spoonIn the second mixing bowl, whisk the eggs, cottage cheese, sour cream, and 1/4 teaspoon salt until evenly combined; small cottage-cheese curds will remain. Stir in the spinach, 4 ounces feta, and 2 tablespoons dill. Wash your hands after handling the raw eggs.
Do not taste the uncooked egg mixture; wash hands and egg-contact utensils and surfaces before they touch salad ingredients.
Large spoonFold the drained noodles into the custard, separating any clumps and distributing the spinach throughout. Transfer to the prepared baking dish and spread evenly. Scatter the remaining 2 ounces feta over the entire casserole.
OvenInstant-read thermometerBake uncovered for about 35–45 minutes, until the edges are golden, the center is set without liquid custard, and a clean instant-read thermometer inserted into the center registers at least 165°F (74°C). Continue baking if needed to reach this temperature. Remove from the oven and let rest for 15 minutes so the custard firms enough to slice.
Use oven mitts for the hot dish and wash the thermometer probe before and after checking the center.
Measuring cups and spoonsLarge spoonJust before serving, toss the chilled cucumbers with the white wine vinegar, remaining 3 teaspoons olive oil, remaining 2 tablespoons dill, and remaining 1/4 teaspoon salt. Dressing the salad at the last moment keeps it crisp.
Large spoonKnife and cutting boardCut the kugel into four equal portions and serve warm, dividing the cucumber salad among all four plates.
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