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Casserole

Spinach-Artichoke Matzo Kugel

This savory matzo kugel is a cheesy twist on a Passover staple. Perfect for a satisfying weeknight meal during the holiday, it’s light, flavorful, and a great way to enjoy matzo.

Serves 12
Ready in 195 mins
Prep time 15 mins
Cooking time 180 mins
269 calories per serving

Ingredients

> Cooking spray
> 1 (11 oz) box matzo
> 2 1/2 cups low-sodium vegetable broth, divided
> 1 tbsp olive oil
> 1 large onion, finely chopped
> 2 cloves garlic, minced
> 1 (13 oz) can artichoke hearts, drained and coarsely chopped
> 1 (5 oz) pkg fresh spinach
> 6 large eggs
> 2 cups no-salt-added 1% small curd cottage cheese
> 1 (8 oz) bag shredded part-skim mozzarella cheese
> 1/2 cup grated Parmesan or Pecorino cheese
> 3 tbsp chopped fresh parsley

Steps

1
Preheat oven to 325°F. Lightly coat a 3½-qt baking dish with the cooking spray. In a large bowl, crumble the matzo into 1-inch pieces. Pour 2 cups broth over matzo and let sit 10–15 min., until fully absorbed, stirring occasionally.
2
In a large skillet, heat the oil on medium. Add the onion and cook 6–8 min., until softened, stirring occasionally. Add the garlic and cook 1 min. Stir in the artichoke and spinach. Cook 2–3 min., until spinach wilts, stirring constantly. Remove from heat and season with salt and pepper.
3
Meanwhile, in a medium bowl, whisk the eggs. Add the cottage cheese, 1 cup mozzarella, and Parmesan, and combine. Season with salt and pepper. Transfer spinach-artichoke mixture to bowl with soaked matzo. Let cool slightly, then add egg mixture. Stir in the parsley and season with salt and pepper. Mix well to combine. If mixture is dry, add more reserved broth, ¼ cup at a time, until mixture is moist.
4
Transfer matzo mixture into prepared baking dish. Smooth top with a spatula. Sprinkle remaining mozzarella cheese evenly on top. Bake 50–60 min., until top is browned and crispy. Let sit 5 min. before cutting into 12 squares.

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