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
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
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
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.
Drape your dinner table with fresh
leafy herbs, such as parsley or basil? Not only does such a display
add fragrant life to the proceedings, but guests may also pull
off a few leaves as they wish to further complement the
After a career as a theatrical agent for Broadway, film, and television, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox