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Spinach Noodle Kugel


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Spinach Noodle Kugel


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Spinach Noodle Kugel

Used to be, the neighbors would get together during a Jewish holiday and share kugel. There would always be a variety of sweet kugels, but then there was the rare savory version. Only back then, savory meant merely not adding sugar to a cottage cheese kugel. There were always leftovers that no one would claim. This Spinach Noodle Kugel is savory but full of flavor and will not disappoint. The absence of sugar won’t even cross your mind.


  • Prep Time : 20 min
  • Cook Time : 35-45 min
  • Ready Time : 55 min


one 9-inch square kugel; serves 9


  • 2 cups full-fat sour cream (450 grams)
  • 5 extra-large eggs (300 grams)
  • 2 tablespoons extra virgin olive oil (30 grams)
  • 8 ounce mushrooms, sliced (225 grams)
  • 1 small leek, rinsed well and finely diced
  • 1 clove garlic, minced
  • 2 tablespoons white wine or vegetable stock
  • 1 batch Gluten-Free Passover Egg Noodles (6 ounces)
  • 10 ounce spinach, chopped (if using frozen, thawed and drained)
  • 4 ounce round chevre (goat cheese), Cypress Grove preferred
  • 3 or 4 chopped fresh chives, for garnish


  1. Preheat the oven to 350°F. Butter a 9-inch square pan. If using dried homemade or store-bought noodles, parboil, drain, and rinse them in cool water (following the instructions on the package).
  2. Whisk together the sour cream and eggs. Heat the olive oil in sauté pan over medium-low heat. Add the mushrooms, leek, and garlic and sauté until caramelized. Add the white wine to deglaze the pan.
  3. Place a layer of the noodles in the bottom of the buttered pan. Add half of the mushroom mixture. If using frozen and thawed spinach, be sure to wring it dry first. Top with half of the spinach. Top with half of the goat cheese. Pour half of the sour cream mixture over the goat cheese. Repeat the layers and end with the sour cream mixture.
  4. Bake for 35 to 45 minutes, or just until the center is set. Let cool slightly. Top with the chopped chives and serve warm.


Credit line: Recipe from Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen, copyright © Lisa Stander-Horel and Tim Horel, 2013. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.


About Lisa Horel


I’ve been baking gluten-free for over ten years. I’ve converted lots of recipes to gluten-free and I am not above creating a new recipe when it suits. I blog at GlutenFreeCanten and I recently published my first book, The Gluten Free Canteen Book of Nosh.




12 Responses to Spinach Noodle Kugel

  1. avatar says: Cheryl

    Where can I find gluten free egg noodles?

  2. avatar says: Michelle

    how are these recipes taking sour cream and cottage cheese when there is not supposed to be dairy with meat

  3. avatar says: tali

    can this recipe be made pareve?

    • This recipe has sour cream and goat cheese, you could swap out the sour cream with the non dairy kind, but I imagine something would be lacking without the goat cheese.

    • avatar says: elana

      tofu brand makes pareve sour cream and cream cheese. maybe that would work?

  4. avatar says: malkyg26

    WIth reference to this spinach noodle kugel, could I use some other type of cheese, other than goat cheese, an if yes, which cheese would I use? I dont think we have any cheese by that name brand, in my area. Please let me know. otherwise, it sounds and looks like a perfect side dish for my dairy meals, especially during the summer, when I like to make light dairy and fish meals, as well as for the 9 days.
    please advise. thanks so much.
    Malky K Green

  5. avatar says: Lisa

    Malkyg26- Any other soft, crumbly, tangy cheese will work. Don’t use hard cheeses or it will come out more like Mac and cheese.

    Tali- non dairy sources might work. You’d have to experiment.

    Michelle- this kugel is for a dairy meal.

    Cheryl- if you can’t find GF egg noodles, use the same amount of any GF pasta you enjoy. Also, Nosh on This has a recipe for GF egg noodles.

  6. avatar says: Janet

    The spinach kugel recipe sounds so fattening. Is there a slimmer version?

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