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Vegetable Spinach Kugel
This recipe is kosher for Passover.
Vegetable Spinach Kugel Eileen Goltz | Pareve

makes 5 servings

1/2 cup green pepper, chopped

1 cup red onion, chopped

1/2 cup celery, chopped

1 1/2 cups raw carrots, grated

6 tablespoons margarine

1 10-ounce package frozen chopped spinach

1 can artichoke hearts, drained chopped

3 eggs, beaten

1 1/2 teaspoon salt

1/2 teaspoon pepper

3/4 cup matzo meal



Preheat oven to 350. Grease a 9X13 pan or 12 muffin cups. Sauté green pepper, onion, celery, and carrots in margarine for about 10 minutes, stirring occasionally. Cook the spinach and drain. Add spinach and artichoke hearts to the sauteed vegetables. Add eggs, salt, pepper, and matzo meal. Spoon into 12 very well greased large muffin cups or a casserole dish. Bake 45 minutes for the casserole or 30 for the muffinis or until firm. Allow to cool 10 minutes before removing from pan or cut up in portions if using casserole dish.