Greek Spinach Kugel
I have been playing with making a Spanakopita inspired Passover kugel (aka casserole) for a few years. I made a few versions that were almost there, but not quite. This one nails it! This Greek Spinach Kugel’s blend of herbs, garlic, spinach and cheeses tastes like it came from a fabulous Greek restaurant. I am fairly certain you will be getting requests for the recipe, please tell your friends and family I say thank you too!
Spinach Filling
All of the ingredients for the spinach filling go into a large mixing bowl and get stirred together by hand. If it seems dry, you can add a little more milk, cream or half & half. It may seem odd that this mixture could be dry (I thought the same thing) but true enough, this was one of my biggest challenges with the dish. No worries though, problem solved. The White Sauce adds tons of moisture, creaminess and flavor. Yay!
White Sauce
This White Sauce is quick and easy to prepare and you will love what it adds to the dish. Start with melting the butter and heating the garlic in a saucepan. Then sprinkle in the flour and give it a good stir. It will thicken very quickly. Then you will add the milk/cream/half & half (whichever you choose to use) to prevent it from browning. Once the milk is incorporated and it is smooth and creamy, add the cheese and seasonings. Turn the heat off and stir until it melts and is fully combined.
Layers of Deliciousness
Now it is time to get down to business! Start with the white sauce, then a sheet of matzo. I use Yehuda brand gluten free matzo which frankly is better than the wheat variety, in my opinion. You can find it at many grocery stores, Whole Foods and on Amazon. Next, a thick layer of the spinach mixture, another sheet of matzo, the remaining white sauce and the remaining spinach filling. Finish by sprinkling with more crumbled feta and shredded Parmigiano Reggiano. The cheese on top turns golden brown and slightly crisp which is so yummy.
Kugels, Casseroles & Other Things Baked in Large Dishes
I love making kugels and casseroles for large groups. I can usually make them ahead and require very little work on the day of. It is easy to double or triple the recipe when needed. They are full of flavor and fill you up, comfort food at its finest;-) Some of my favorites are Mom’s Broccoli Cheese Casserole, Fastest, Easiest and Best Noodle Kugel, Veggie Kugel, Ridonculous Mac and Cheese, Green Bean Casserole, Italian Style Quinoa Casserole and Shepherd’s Pie to name a few.
Note for Passover
In the white sauce for this recipe, I use Bob’s Red Mill gluten free 1 to 1 flour because we don’t keep a strict Kosher for Passover home. And while Bob’s Red Mill is Kosher, it is not certified Kosher for Passover. It does not contain any of the forbidden grains for Passover, it is made with rice, potato, sorghum, tapioca & xanthan gum. If you want a Kosher for Passover certified substitute for it in this recipe, I would suggest using arrowroot starch. Here is a link to one you can buy on Amazon: Rories Arrowroot If you are looking for a Kosher for Passover Feta cheese, follow this link to TNUVA I hope this helps to make this delicious kugel for your family’s table!
Greek Spinach Kugel
Ingredients
for the Spinach Filling:
- 2 10 oz. pkgs frozen chopped spinach (thawed and drained)
- 1 cup full fat ricotta cheese
- ½ cup flat leaf parsley (rinsed & roughly chopped)
- 1 8 oz. block Greek feta cheese (drained and crumbled)
- ¼ cup milk, half & half or heavy cream
- 1 ½ tsp dried oregano
- 1 ½ tsp garlic powder
- salt and pepper to taste
- 2 full sheets gluten free Matzo crackers (I use Yehuda brand)
for the White Sauce:
- ¼ cup butter
- 3 large cloves fresh garlic (finely chopped)
- 2 Tbsp Gluten Free flour blend (*sub Kosher for Passover Arrowroot Starch if needed)
- 2 cups half & half or heavy cream
- 2 cups freshly grated Parmigiano Reggiano
- pinch nutmeg
- salt and pepper to taste
for the Topping:
- 1 cup freshly grated Parmigiano Reggiano
- 4 oz block style Greek feta (drained and crumbled)
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 9 baking dish.
- In a large bowl, combine spinach, ricotta, milk, parsley, oregano, garlic powder and 8 ounces of crumbled feta. Taste and season with salt and pepper. If it seems very dry, add a tablespoon or two of additional milk. Set aside.
- In a medium sized, heavy bottomed saucepan, melt butter and garlic over medium heat. Once garlic is softened slightly (but not browned at all), sprinkle with flour and stir to combine. Add half and half or cream and stir to eliminate lumps. Allow it to thicken, then add cheese, nutmeg, salt and pepper.
- Gather all of your remaining ingredients, spinach filling, white sauce and greased baking dish. Begin to layer ingredients starting with ½ of the white sauce, then 1 full sheet of matzo, ½ of the spinach, another sheet of matzo, the remaining white sauce, the remaining spinach filling, then sprinkle with the remaining 4 ounces of crumbled feta and 1 cup of shredded Parmigiano Reggiano.
- Bake for 30-35 minutes, until lightly browned and heated through. Let cool for 5-10 minutes before cutting and serving.
