Saturday, June 5, 2010

Baby's Spanakugela

What to do when Jews and Greeks break bread? Why, make Baby's Spanakugela of course! Part Spanakopita, part Lukshoen Kugel, this sumptuous savory pulls both cultures together for a dish that will delight anybody.

Baby's Spanakugela
Serves 10-12

Ingredients
2 bags frozen chopped spinach, thawed and excess water squeezed out
1 large yellow onion, coarsely chopped
1 lb broad egg noodles
1 lb feta cheese
1 lb farmer cheese
3 cups full fat Greek yogurt or sour cream
6 eggs
1 tsp grated fresh nutmeg
1/4 tsp grated fresh cinnamon
1 tsp oregano
2 Tb olive oil
A generous amount of salt and pepper to taste

Method
Preheat oven to 350 degrees with 9 x 12 casserole dish inside.
Boil egg noodles only about 8 minutes so they are very al dente as later they still cook in the oven for an hour. Drain when done.
While noodles are cooking, saute onion in the olive oil until translucent and tender. Remove from heat and set aside to cool.
In large bowl, combine cheeses and use sturdy wire wisk to mash up. Add yogurt or sour cream, eggs, spices and whisk together.
Stir in spinach and onions and blend thoroughly. Add noodles and fold together until evenly mixed.
Carefully remove baking dish from oven and pour in mixture.
Return to oven and bake for 1 hour.
Let set for 20 minutes before serving.

Then gird your loins and above all else, enjoy!

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