Easy Spinach and Feta Noodle Kugel Recipe

Of all the kugels out there — from potato and sweet potato to broccoli, and even cauliflower — noodle kugel is by far my favorite. Whether it’s studded with raisins and cinnamon, flavoured with cranberries and apples, or topped with cornflakes (if you’re not convinced, read this strong case for why your noodle kugel needs crunch).

I’ve always thought of noodle (aka lokshen) kugel as a sweet dish, but it turns out that noodle kugel has a long and complex history dating back to the 1500s. While a sweeter version of the dish prevailed in Jewish communities in Poland and Hungary, thanks to Polish Jews entering the sugar beet refining industry in the early 1800s, a savory salt-and-pepper version was more common in Lithuania and Russia Jewish communities. Noodle kugel changed again in 20th century North America, with additions including canned fruits and, yes, cornflakes.

This versatile dish is a celebration of the evolution of Jewish food, and is the perfect platform for culinary experimentation. So why not have some fun, get a little wacky and add some savory flavors to your noodle kugel, too? Start by enjoying this salty, zesty spinach and feta noodle kugel, which would make an excellent addition to your Shavuot menu, as an easy vegetarian main dish, particularly in the summertime alongside a fresh salad. Just make sure to drain your thawed frozen spinach really well so that your kugel doesn’t become watery.

Note: This recipe can be made 1-2 days ahead of time and reheated.

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