spinach kugel recipe jewish noodle kugel
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Easy Spinach and Feta Noodle Kugel Recipe

A fresh, zesty spin on a classic.

Of all the kugels out there — from potato and sweet potato to broccoli, and even cauliflowernoodle 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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spinach kugel recipe jewish noodle kugel
Photo credit Getty Images

Spinach and Feta Noodle Kugel

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5 from 1 review

This savory twist on beloved noodle kugel is zesty and delicious.

  • Total Time: 55 minutes
  • Yield: Serves 10-12


  • 1 (12 oz package) wide egg noodles
  • ½ cup (1 stick) unsalted butter
  • 4 eggs
  • 8 oz full-fat sour cream
  • 6 oz feta cheese, crumbled
  • 8 oz frozen spinach, thawed and drained well
  • 1 tsp lemon zest
  • 2 tsp fresh oregano (or ½ tsp dried oregano)
  • ¼ tsp salt


  1. Preheat oven to 350°F. Grease an 8-inch oblong baking pan.
  2. Cook noodles according to directions (around 8-10 minutes). Drain and use right away.
  3. Place butter in a large bowl. Add hot noodles right on top and allow the butter to melt.
  4. Mix in eggs, sour cream, feta cheese, spinach, lemon zest, oregano and salt.
  5. Pour noodle mixture into greased baking dish. Bake for 35-40 minutes or until just golden on top.


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

  • Author: Shannon Sarna
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Vegetarian


Leave a Comment

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  • Esther

    Especially right after Pesach , this is a very welcome recipe.

    Thank you for sharing.

  • rochelle

    can you substitute plain yogurt for the sour cream?

    • The Nosher

      You can! Just make sure it’s rich, like a whole-milk Greek yogurt.

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