Cheesy Spinach Kugel

cheesy spinach kugel

This was the most popular dish I made over the first days of Pesach (Passover). Other than draining the spinach, which can be a bit time consuming, it’s really simple to throw together and into the oven. This recipe easily doubles if you are having a very large crowd, and it also freezes well.

Cheesy Spinach Kugel


2 tsp olive oil
1 large onion, chopped
2 garlic cloves, minced
5 lbs of frozen spinach
8 eggs
1 Tbsp milk
1 tsp sea salt
1/4 tsp black pepper
1 cup cottage cheese
1/2 cup crumbled feta (optional)
1 1/2 cup shredded mozzarella, divided


  1. Preheat oven to 350 degrees and grease a 9×13 inch baking pan.
  2. Heat oil over medium flame in a large skillet. Saute onions and garlic 6-8 minutes until soft and translucent. Remove from heat and set aside.
  3. In the meantime, defrost and drain spinach. For defrosting, either (a) use the microwave, or (b) place under running hot water from the tap. For draining, either (a) drain in a colander then squeeze as much liquid as possible out by hand, (b) put through a salad spinner then squeeze by hand, or (c) wrap in a towel and wring out as much water as possible.
  4. Beat eggs, milk, salt, and pepper in a large bowl. Stir in sauted onion mixture, cottage cheese, feta (if using) and 1 cup of mozzarella. Add spinach, breaking it up into smaller chunks, and stir until ingredients are evenly distributed.
  5. Pour into prepared baking pan and top with remaining cheese. Bake for 40-45 minutes until cheese is browned and bubbling.

Serves 10-12 as a side dish, 6-8 as a main.

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