This Passover spinach kugel is dairy-free, healthy, and delicious. It has a few easy ingredients and will be a great addition to any of your meals.
Passover spinach kugel is a great side dish:
To help balance all of the meat and potatoes on Passover, a healthy side dish is key. This Passover spinach kugel can be served at any meal and goes well with all different kinds of dishes.
You can serve this dish for breakfast with Matzah, for lunch with salmon or soup, and for dinner with chicken.
You can even double this recipe and have it twice!
WHat kind of spinach to use:
Both fresh and frozen spinach will work for this recipe. But keep in mind that you’ll need different amounts depending on which one you’re using.
A pound of fresh spinach will equal around 10 ounces of frozen spinach because spinach shrinks as it cooks.
ingredients for passover spinach kugel:
- Chopped Spinach
- Almond Milk
- Matzah Meal
- Garlic Powder
- Baking Powder
- Oil
- Salt
- Eggs
- Onions
How to make Passover spinach kugel:
This recipe couldn’t be any easier. It only requires one bowl and takes 40 minutes to bake.
You can even place all of the ingredients straight into the dish you’ll be baking the kugel in and avoid getting a bowl dirty!
the best way to work with frozen spinach:
Squeezing the liquid out of frozen spinach is important so that your kugel doesn’t become too watery.
The best way to do this is with a cheesecloth. You simply place the spinach in the cheese cloth and squeeze out the water.
If your spinach is frozen and you don’t want to wait to make the kugel, place the frozen spinach in a pot with water. Bring it to a boil and cook for around 2 minutes or until the spinach is fully defrosted.
Finally, transfer the spinach to the cheesecloth, and when it cools off squeeze out the excess liquid.
What to serve with Passover Spinach Kugel:
Passover Spinach Kugel
Ingredients
- 4 cups fresh chopped spinach (around 20 ounces frozen)
- 3 eggs
- 1/4 cup extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup matzah meal
- 1 cup almond milk
- 1/2 onion, sliced
- 4 eggs (optional to top the kugel with)
Instructions
- Preheat your oven to 350 degrees.
- Add the eggs, oil, and spices to a bowl and whisk together.
- Add the matzah meal, almond milk, baking powder, and spinach and mix well.
- Layer slices of onions on top of the kugel and bake for 40 minutes.
To add eggs on top:
- During the last five minutes of cooking the kugel, crack four eggs over the top.
- Continue cooking until the eggs are warm to the touch.