Onion, Feta, and Zaatar Egg Noodle Kugel

This kugel uses traditional Eastern European kugel components but with a modern Israeli flair...and just happened to be stuff I had stocked the fridge and pantry with one night! Very easy to double, use half the bag of noodles for a little kugel in a 8 x 8 square pan or 9" pie pan, and the whole bag for a big kugel in a 9 x 13 pan then simply double everything else. Pot cheese also works nicely in this if you don't like the tang of feta or goat cheese; so long as it's dry and crumbly it'll work.

• Ready In: 1 hr 5 mins
• Serves: 4-6
• Yields: 4-6

Ingredients

• 2 1⁄2 cups  wide egg noodles (dry measurement about half bag, use whole bag if doubling)
• 4  tablespoons olive oil
• 4  ounces feta cheese (used a nice crumbly Israeli feta, smooth goat cheese works too)
• 2  eggs
• 1  onion, chopped (I prefer a rough hand chop for this than a food processor's.)
• 1⁄2 teaspoon sea salt
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon za'atar spice mix

Directions

1. Cook the noodles according to the package directions, I wouldn't recommend more than 7-8 minutes total. Drain and set aside.
2. If using a block of feta, run it through your food processor or blender a few times to get it nice and crumbled. If lacking such an appliance, mashing it up with a fork does the trick too. Drain any excess liquid.
3. Mix everything in a large mixing bowl, then pour into an oiled 8 x 8 square pan.
4. Bake for 45-50 minutes (55-60 minutes if doubling) or until golden browned on top.