Spinach Cheese Kugel (Low Fat)

Spinach Cheese Kugel (Low Fat)

  • Prep Time: 10 mins
  • Total Time: 55 mins
  • Servings: 8

    • About This Recipe

    “Passover is usually holiday where we tend to eat nonstop. At least with this kugel I don’t feel so guilty.”

    Ingredients

  • 2 (10ounce) packages frozen chopped spinach
  • 1cup white cheese (1/2% fat) or 1cupyogurt
  • 2cupslow fat cottage cheese
  • 4 eggs or 6egg whites, beaten
  • 1cupmatzo meal
  • 1teaspoonsalt
  • 1/2 teaspoonnutmeg(optional)
  • 1/8 teaspoonpepper
  • 1 1/2 tablespoonslemon juice

    • Directions

  • Defrost spinach.
  • Add white cheese or yogurt and stir.
  • Add the rest, reserving 1/2 cup matzo meal.
  • Spread in greased 9″ x 13″ pan.
  • Sprinkle with remaining matzo meal.
  • Cover and bake 35 minutes at 375F degrees.
  • Uncover and bake 10 minutes longer.

    • Reviews

  • “”Zing” went the strings of my heart! (as the old song goes)Perfectly yummy, delicious, and delectable.The only change I made was one of necessity: I thought I had enough white cheddar (DH was looking particularly guilty for a reason, I guess) but when it proved insufficient, I added pepper jackto make up for the lack.It was awesome!The occasional bite of jalapeno worked out great.In fact DH wants an all pepper jack version. Cool!Thank you Mirj for a great kugel.We loved it!”

  • “I have no idea how much 2 packages of frozen spinach is. Used what I had in the freezer and weighed it when it still was frozen, it came to about 700grams (would be almost 1 1/2pounds I guess). Don’t know if I used too much or too little.When it was thawed I squeezed it out but did not weigh it again.Used non-fat yoghurt but indulged and used full-fat cottage cheese. When I took it out of the oven the matzo meal on top looked a bit raw but that was not a problem since I make my matzo meal myself in the blender.The kugel was firm, had a very good taste and was certainly worth making, a very nice change to the non-dairy kugels I mostly make.Thanks for posting.”

  • “wow, this was fantastic! i goofed up and used shredded 2% cheddar instead of yogurt and it still was terrific. our guests at the Seder loved the recipe. Next time, I will try it with the yogurt, but still a 5 star recipe.”

  • “We loved this dish.My DH just had the leftovers for breakfast!!Absolutely yummy.I used Amish Swiss for the “white cheese” so I think I’ll try it with yoghurt next time!!Thanks, Mirj!!”

  • “Loved this, Mirj, and loved being able to enjoy a recipe that was so low in fat.Kugels are something I’ve only discovered recently – since I’ve been on Zaar – and I’ve tried a few now.Mine would have been slightly higher in fat because I used the yoghurt that I always buy and love: a creamy Greek yoghurt.I used low-fat cottage cheese, however, and egg whites, so it was still a pretty low-fat, but nonetheless indisputably delicious, dish if you love spinach, which I do.Just the right blend of flavours: I changed nothing.Except that in the absence of matzo meal, which I bought regularly – decades ago – when married to my first ex-husband, but which I haven’t bought recently (I just haven’t been in the right shops to buy it), I used wheat germ instead.If you love spinach, I highly recommend this recipe.I’ve made it while on the 2005 Zaar World Tour.Thank you for sharing this recipe, Mirj!”

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