Monday, March 24, 2014

Spinach-Artichoke Kugel: a Pesach Friendly Recipe

I'm Back!

Hi all, sorry its been so long. No excuses really. I just got out of the blogging routine. I'm going to try to be "good" for now on, with anywhere from weekly to monthly (bare minimum) posts.  It is now that period that many Jews love hate go through this time of year where we try to use up the food in our house and at the same time are looking for ideas regarding what we should cook for Pesach. My next recipe kills those two birds with one stone and still remains vegetarian :).  I have been going through my freezer and  remembered that a couple of months ago that frozen artichoke bottoms were on sale. I also had some frozen spinach. I thought that I would make frozen artichoke bottoms stuffed with a spinach filling.  In the end I changed my mind and made this delicious kugel and the best thing is that it is gluten free and Kosher for Pesach.

Spinach-Artichoke Kugel


1 tablespoon oil
2 medium onions, coarsely chopped
500g (approx. 1 lb) chopped frozen spinach
400 g (approx 14 oz.) frozen artichoke bottoms
3 eggs, beaten
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup ground walnuts/and/or ground sunflower seeds (sunflower seeds are considered legumes for Ashkenazim on Pesach)


Sautee onions in oil until soft and golden.
In the meantime, defrost spinach and drain well.  
Defrost artichoke bottoms.
Mix sauteed onions with the rest of the ingredients.
Bake in a greased rectangular pan at 180 C (350 F) for 45-50 mins or until solid and slightly browned.

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