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gluten free spinach kugel

Gluten Free Spinach Kugel

Passover would not be the same without this cheesy spinach Yay Kosher classic recipe.
5 from 1 vote
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Course: Breakfast, Dinner, Lunch, side dishes
Cuisine: American, Jewish, Kosher
Keyword: kugel, spinach
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 pieces
Calories: 106kcal


  • 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.


Frozen spinach will be much denser than fresh spinach and you should use less of it. Be sure to thaw frozen spinach and squeeze out as much water as possible or kugel will not set. 
You can also top the kugel with a little bit of shredded mozzarella about 10 minutes before it is done.
This recipe can be made without onion soup mix. If making this kugel without onion soup mix, increase the amount of salt to 2 tsp. 


Calories: 106kcal | Carbohydrates: 4g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 435mg | Potassium: 115mg | Fiber: 1g | Sugar: 2g | Vitamin A: 931IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 1mg