This kosher gluten free spinach kugel is so full of flavor that you will never miss the noodles. Besides being super tasty, it is a quick and easy Passover recipe that is great for breakfast, lunch, or a dairy dinner. You can also serve this as a side dish.
A quick and easy gluten free recipe for Passover
I'm just going to come out and say it...on Passover there is no shortage of good food to eat. Just because you can't eat chometz does not mean that recipes need to taste bad. This cheesy spinach kugel without noodles reminds me of a sophisticated spinach and cheese omelet. The flavors just explode off of your fork and into your mouth and it is so quick and easy to make. All that and it is a naturally gluten free recipe!
A Step by step guide to making this recipe
Time needed: 1 hour.
Gluten free spinach kugel step by step
- Saute the onions and garlic.
In a heavy bottomed pan, saute the onions and garlic.
- Chop the spinach
While the onions and garlic are sauteing, chop the spinach using a food processor or sharp knife.
- Mix in the other ingredients
When the onions and garlic are done sauteing, mix them into the spinach along with the cottage cheese, cream cheese, mozzarella cheese, salt, pepper, onion powder, and garlic powder.
- Pour into a pan
Pour the mixture into a pan that has been lined with parchment paper. Top with paprika.
Bake for 45 minutes at 350ºF and then let cool.
Yes, we do it all the time. This gluten free spinach kugel without noodles is easy to make in a disposable foil pan and then freeze for later. We like to plan one or two of our Passover meals around this dish. Having an extra one in the freezer also means that we can pull it out on those nights when we just do not feel like cooking. As long as the kugel was fully cooked before it was frozen, you can pull it out frozen and reheat it covered for 30 minutes at 300ºF.
Yes, broccoli will work very well in place of spinach. I have also made variations of this recipe that will even use half spinach and half broccoli.
You can use frozen in place of fresh spinach but you will need to make a few adjustments. Thaw the frozen spinach fully and hand squeeze all of the excess water before you use it. Also, use 2 cups of frozen spinach instead of 3 cups of fresh spinach.
Kugel muffins: One of the most common variations I have made on this kugel is to put the "batter" into greased cupcake papers before baking. This way each person can have their own cheesy spinach kugel muffin.
Cheesy veggie kugel: Instead of just spinach (or the spinach and broccoli combo mentioned above) you can use a combination of different of veggies in this kugel. Some of our favorites to use are mushrooms, bell peppers, and cauliflower. Experiment and see what you like.
Spicy: Call me crazy but I think everything tastes better with a little heat. Sprinkle the top with some diced raw jalapenos or red pepper flakes. (When it is not Passover, top with sriracha sauce).
More Passover recipes like this one
Gluten Free Spinach Kugel
- 3 cups spinach chopped fresh spinach (use 2 cups if using frozen spinach)
- 1 tablespoon olive oil
- 1 onion large, sliced
- 3 cloves garlic
- 1 ½ cup cottage cheese
- ½ cup cream cheese
- 1 cup mozzarella cheese shredded
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon onion soup mix
- 1 teaspoon salt
- ¼ teaspoon black pepper
- paprika for sprinkling on top (optional)
- Saute the onions and garlic in a pan with the olive oil on medium/low heat for 10 minutes.
- Chop the fresh spinach.
- Combine the spinach, onions and garlic, cottage cheese, cream cheese, mozzarella cheese, onion powder, garlic powder, onion soup mix, salt, and pepper together and stir until all ingredients are well mixed.
- Pour the mixture into a greased pan or a pan that has been lined with parchment paper.
- Top with a sprinkling of paprika (optional)
- Bake for 45 minutes at 350ºF or until firm.