Jewish Cooking in America: Expanded Edition (Knopf Cooks American)
Spinach and Three-Cheese Kugel
Page 285
Cuisine: Jewish | Course Type: Sides
View photos (1)Tags: sour cream Parmesan cheese Swiss cheese cottage cheese
Recipe Reviews
Zosia from Toronto, ON
Apparently, this savoury kugel won 1st prize in a kugel contest and I can see why; it’s a delicious baked pasta dish with a nice balance of spinach and cheese whose flavour is reminiscent of spanakopita, except the creaminess and tang is derived not from feta cheese, but from cottage cheese and sour cream.
The dish comes together quickly once the pasta and some onions are cooked and bakes for ~1 hour. Though it was very tasty, it was a little dry…..I had expected it to be creamier based on how loose the mixture was before baking but it may have been entirely my fault as I used whole wheat egg noodles instead of regular, which may have absorbed more liquid during baking, and reduced fat cottage cheese and sour cream. I also omitted the butter that was to go on the noodles before the other ingredients were added.
Although this is intended to be a side dish, I served it as a vegetarian entree with Bukharan Salad, page 274, for dinner.
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