Prep 10 mins
Cook 45 mins
Passover is usually holiday where we tend to eat nonstop. At least with this kugel I don't feel so guilty.
- Defrost spinach.
- Add white cheese or yogurt and stir.
- Add the rest, reserving 1/2 cup matzo meal.
- Spread in greased 9" x 13" pan.
- Sprinkle with remaining matzo meal.
- Cover and bake 35 minutes at 375F degrees.
- Uncover and bake 10 minutes longer.
"Zing" went the strings of my heart! (as the old song goes) Perfectly yummy, delicious, and delectable. The only change I made was one of necessity: I thought I had enough white cheddar (DH was looking particularly guilty for a reason, I guess) but when it proved insufficient, I added pepper jack to make up for the lack. It was awesome! The occasional bite of jalapeno worked out great. In fact DH wants an all pepper jack version. Cool! Thank you Mirj for a great kugel. We loved it!
I have no idea how much 2 packages of frozen spinach is. Used what I had in the freezer and weighed it when it still was frozen, it came to about 700grams (would be almost 1 1/2pounds I guess). Don't know if I used too much or too little. When it was thawed I squeezed it out but did not weigh it again. Used non-fat yoghurt but indulged and used full-fat cottage cheese. When I took it out of the oven the matzo meal on top looked a bit raw but that was not a problem since I make my matzo meal myself in the blender. The kugel was firm, had a very good taste and was certainly worth making, a very nice change to the non-dairy kugels I mostly make. Thanks for posting.
wow, this was fantastic! i goofed up and used shredded 2% cheddar instead of yogurt and it still was terrific. our guests at the Seder loved the recipe. Next time, I will try it with the yogurt, but still a 5 star recipe.