Over the years, spinach noodle kugel becomes our best selling kugel. I take it for granted. Knowing that my readers want this recipe, I decide to use it as my entry into the Kugel Throwdown. I need photos, they need a kugel. It's a win win situation. Over a couple of days, 80% of the entrants are making sweet noodle kugels with dairy. I start to feel uneasy.

It reminds me a time when I was a kid. A last minute invitation arrives for a Halloween party at the local community center. My older sisters decide they can whip up a costume for me in no time. Wearing my father's yard work clothes and a few coffee grounds on my face, I look like the perfect 'hobo', homeless person. Encouraged to participate in the contest, I'm in line flanked by princesses on one side and ballerinas on the other. I'm even taller than everyone else. Given I'm writing about this while blogging about spinach kugel tells you something; I need therapy!

At any rate, my spinach kugel is looking at sweet noodle kugels on one side and sweet noodle kugels on the other side. What can I say? I didn't want to really 'compete' since I believe that it is more fun when us professionals stay out of competitions. I thought my choice familiar, pedestrian even. One competitor commented, "I would never have dreamed of putting spinach and leeks into a kugel." I'm not wired to hear that as approbation. Feel free to add some feta cheese and milk....

Ingredients:

• 12 ounce package fine egg noodles
• 1 pound peeled and diced onions or washed and sliced leeks
• 2 tablespoons canola oil
• 1 pound spinach, wilted
• 8 eggs
• 3/4 cup canola oil
• 1 tablespoon salt
• 1/2 teaspoon black pepper

Steps:

In a large bowl, combine the eggs, oil, salt and pepper. Whisk well or use a wand blender. Set aside.

Cook the noodles in lightly salted boiling water until just done. Rinse in cold water and drain. Add to the egg mixture.

Saute the diced onions or sliced leeks, or a combination of both until tender.

Add to the noodle and egg mixture.

Wilt the spinach in a little water and drain well. Or, use thawed frozen spinach that is well drained. Add to the noodle mixture.

Add the spinach to the noodle mixture and toss well. Grease an 9" x 13" pan well. Add the kugel mixture. Bake in a 350' oven until set and lightly golden brown.

After the kugel is baked, let it rest for a few minutes. Slice and serve hot or at room temperature. And that is how you make Kosher Pareve Spinach Noodle Kugel!

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Comments:

William: Hey Leah !! Oh the days spent cracking thousands of eggs to make kugel. Today I made my first kugel since working at the shop back in 2001, and it came out amazing. I added some crushed/toasted pine nuts on top that gave it an great earthy taste.

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Liz: Hi Leah, this has become one of our family favorites! I was wondering if this recipe could be cooked ahead and frozen? Thanks for sharing this and Shana tova!

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Leah: Hi William - I like the idea of adding pine nuts. I'll have to remember that - maybe roasted tomatoes, too! Hi Liz - Glad your family enjoys it. Try it with kale and let me know how it turns out; I'm buried under catering! Regarding freezing, we always made a ton and kept them frozen for sale in the bakery. Keep it covered to heat it through, take off the lid if you want the top more crispy. Happy New Year!

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Miriam: Hi, Leah. This is Hillel's mom. Thanks for the recipe. We'll enjoy this in our sukkah tomorrow. BTW, Hillel just got engaged!!! Chag Sameach

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