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Mini Spinach and Artichoke Kugels

 

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Mini Spinach and Artichoke Kugels
 

 

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Recipe

Mini Spinach and Artichoke Kugels

Times

  • Prep Time : 10 min
  • Cook Time : 30 min
  • Ready Time : 40 min

Servings

24 mini kugels

Ingredients

  • 1 tablespoons oil
  • 1 cup onion, chopped
  • 1 10 ounce pack frozen chopped spinach
  • 8 ounces (1/2 a bag) frozen artichoke bottoms, defrosted and chopped
  • 3 eggs, beaten
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 cup matzo meal or bread crumbs

Directions

Preheat oven to 350.  Grease mini muffin pans with cooking spray (I used disposable mini muffin tins).

Heat a large pan over medium heat, add oil and onion and saute.  Add spinach and artichokes.  Sauté and add garlic, salt and pepper to taste.

Remove from heat and add eggs and matzo meal.  Spoon into pan, bake 30 minutes.

Nutrients

Servings Per Recipe: 24 mini kugels

Amount Per Serving

  • Calories: 30
  • Total Fat: 1g
  • Sodium: 190mg
  • Total Carbs: 4g
  •     Dietary Fiber: 1g
  • Protein: 2g

Tags

About Tamar Genger MA, RD

avatar

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

 

comments

 

12 Responses to Mini Spinach and Artichoke Kugels

  1. I love the idea o a spinach kugel that has no cheese. I will remember this recipe when I need hors d’oeuvre for my meat meals. I make spinach pie all the time, and sometimes minis, but always with cheese; this is a nice alternative and artichoke hearts should add an interesting flavor.

  2. so great that this is pareve, and i absolutely love artichokes! seems like it would freeze really well, too, and i’m in the mood to stock my freezer!

  3. Tamar – how much garlic?

    • I like it garlicky, so I go with two cloves, I added it in, thanks for asking.

      • avatar says: kerens

        does the spinach need to be thawed and squeezed dry? cooked first?

        • Yes, it is best to thaw and squeeze it first. Then put into the pan to saute with the artichokes.

  4. avatar says: Kate

    I am gluten free and try to stay away from grains altogether. Is there something i could use in place of the matzo meal? or do you think i could just omit it.

  5. avatar says: Harriet

    Can these be frozen and if so do they need to be defrosted before warming?

    • I haven’t tried it, but I think they would freeze well and I would defrost them first, but not sure it is a must.

  6. These came out great! Did not have one left over and made a double recipe. Real hit for everyone.

  7. avatar says: Tanya

    Should the spinach/artichoke mixture taste really salty before adding in the egg and matzo meal? (will those last two balance out the saltiness once mixed?)

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