This makes a wonderful moist melt-in-your-mouth matzo kugel --- matzo farfel may be found at any Jewish deli or in the Jewish section of your major grocery store --- make certain to cook the spinach firstly according to package directions before adding to the recipe, then hand-squeeze out any moisture from the spinach, if you like lots of spinach then add in the full package.
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- 1/3 cup vegetable oil or 1/3 cup olive oil
- 1 (8 ounce) package sliced fresh mushrooms
- 1 medium onion, chopped
- 1 large celery rib, diced
- 0.5 (10 ounce) package frozen chopped spinach (cooked to package directions then hand-squeezed dry)
- 3 1/2 cups matzo farfel
- 2 large eggs, slightly beaten
- 1 (10 1/2 ounce) can chicken broth
- 1 1/4 cups hot water
- 1 teaspoon garlic powder
- 1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
- 1/4-1/2 teaspoon fresh ground black pepper (or to taste)
- 1Grease a 2-quart casserole dish.
- 2Heat oil in a large skillet over medium-high heat.
- 3Add in mushrooms, cook stirring until they loose their moisture.
- 4Add onion and celery; saute until tender (about 4 minutes).
- 5Add in spinach and cook stirring for 2 minutes.
- 6Remove skillet from heat and cool the mixture just slightly.
- 7Stir in the matzo farfel, eggs, chicken broth, water, garlic powder, seasoned salt or white salt and pepper; stir to combine then transfer to prepared baking pan.
- 8Bake uncovered at 375 degrees F for about 30 minutes.
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Nutritional Facts for Spinach-Mushroom Matzo Kugel
Serving Size: 1 (225 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 166.9
- Calories from Fat 129
- Total Fat 14.4 g
- Saturated Fat 2.2 g
- Cholesterol 70.5 mg
- Sodium 219.7 mg
- Total Carbohydrate 5.2 g
- Dietary Fiber 1.6 g
- Sugars 2.2 g
- Protein 5.6 g
The following items or measurements are not included: