Spinach & Mushroom Kugel

This is a Passover side dish but with a few changes the recipe can be adapted to all year. Replace the matzo meal with fine bread crumbs!

A very delicious spinach dish, this is made in a square pan but can easily be baked in muffin cups which would be a very nice addition to any plate! You will have to double the recipe for muffin cups.

This recipe is from my friends’ mom.. she is a great cook and gave me several recipes over the years! This one probably about 20 years ago & I kept turning past it .. I shouldn’t have. it is very good. I have made a couple changes to her original recipe.

This recipe is made in an 8×8 pan so if you need more just double the recipe. It is easy to adapt

Here is the recipe

Ingredients

1 tbsp oil

1 medium onion, finely chopped

1 can sliced mushrooms, drained

8 oz (226 gr) of frozen spinach, cooked & drained really well

1 1/2 cups grated carrots… i did not grate them, just put them in the processor & chopped them up in there!

3 eggs, beaten

3/4 cup matzo meal ( fine bread crumbs during the year)

salt & pepper

Method

preheat oven to 350f

Grease an 8 x8 pan with oil or cooking spray.. (Or grease muffin tins .. 6 for this quantity or double the recipe for 12 ) Alternately you can make this in a casserole dish & scoop out to serve instead of cutting it up

1. Heat the oil
2. Sauté chopped onions & sliced mushrooms until starting to brown nicely
3. Put into a large bowl when done & add the drained spinach & carrots to the bowl & mix well
4. Add the beaten eggs, mix
5. Now the matzo meal ( bread crumbs) , salt & pepper & mix to combine well
6. Pour the batter into the prepared baking dish & put into the preheated oven
7. Bake until brown for approx 45 minutes, less for muffin cups.. check those after 30 min!
8. Cut into squares to serve

Enjoy!