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Greek Spinach Kugel Recipe

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4.1 from 3 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Diet: Gluten Free

Description

A rich and savory Greek Spinach Kugel featuring layers of creamy spinach filling, tangy feta, and a luscious white sauce, all baked to golden perfection. This gluten-free kugel offers a delightful balance of flavors and textures, perfect as a comforting side or a vegetarian main dish.

Ingredients

Spinach Filling

  • 2 10 oz. pkgs frozen chopped spinach (thawed and drained)
  • 1 cup full fat ricotta cheese
  • 1/2 cup flat leaf parsley (rinsed & roughly chopped)
  • 1 8 oz. block Greek feta cheese (drained and crumbled)
  • 1/4 cup milk, half & half or heavy cream
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp garlic powder
  • Salt and pepper to taste

Matzo Layer

  • 2 full sheets gluten free Matzo crackers (Yehuda brand recommended)

White Sauce

  • 1/4 cup butter
  • 3 large cloves fresh garlic (finely chopped)
  • 2 Tbsp Gluten Free flour blend (substitute 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

Topping

  • 1 cup freshly grated Parmigiano Reggiano
  • 4 oz block style Greek feta (drained and crumbled)

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9 x 9-inch baking dish to ensure the kugel doesn’t stick during baking.
  2. Combine Spinach Filling: In a large bowl, mix together the thawed and drained chopped spinach, ricotta cheese, milk, chopped parsley, dried oregano, garlic powder, and 8 ounces of crumbled Greek feta cheese. Season with salt and pepper. Adjust moisture by adding an extra tablespoon or two of milk if the mixture feels dry. Set aside.
  3. Make the White Sauce: In a medium heavy-bottomed saucepan, melt butter over medium heat. Add the finely chopped garlic and gently soften it without browning. Sprinkle the gluten free flour blend over the butter and garlic, stirring to combine and form a roux. Gradually whisk in the half & half or heavy cream, stirring continuously to eliminate any lumps. Allow the sauce to thicken, then stir in the freshly grated Parmigiano Reggiano, nutmeg, salt, and pepper. Remove from heat.
  4. Layer the Kugel: In the prepared baking dish, begin layering with half of the white sauce spread evenly at the bottom. Follow with one full sheet of gluten free matzo crackers. Then add half of the spinach filling layer. Place the second sheet of matzo crackers on top of the spinach, followed by the remaining white sauce, and then the remaining spinach filling. Finish the layering by sprinkling the top with the remaining 4 ounces of crumbled Greek feta and 1 cup of freshly grated Parmigiano Reggiano.
  5. Bake and Rest: Bake in the preheated oven for 30 to 35 minutes until the top is lightly browned and the dish is heated through. Remove from the oven and let it cool for 5 to 10 minutes before cutting into servings. This resting time allows the kugel to set properly.

Notes

  • Ensure the spinach is well-drained to prevent a watery kugel.
  • You can substitute gluten free matzo crackers with gluten free crackers or thin gluten free flatbreads if needed.
  • Use full-fat cheeses and dairy for the richest flavor and best texture.
  • Adjust seasoning to taste before assembling to ensure balanced flavor.
  • Resting the kugel after baking helps it hold together when cut.
  • This recipe is gluten free but contains dairy; adjust ingredients for dietary preferences accordingly.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Greek

Find it online: https://saraflavors.com/greek-spinach-kugel-recipe/