Ingredients
1 (16 ounce) package chopped spinach, drained well
3 tablespoons margarine
2 tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
½ cup non-dairy creamer, warmed up
3 eggs, well-beaten
Preparation
Preheat oven to 350 degrees. Sauté spinach in 2 tablespoons margarine until there is NO liquid left. Whisk in flour, salt and pepper. Slowly whisk in warm non-dairy creamer and cook until thickened – 2 to 4 minutes. Remove from heat and add remaining 1 tablespoon margarine and eggs. Pour into greased 9 x 9-inch pan and bake for about 40 minutes.
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We made this kugel last shabbos and it was absolutely delicous; healthy and beatiful. Since we rarely follow recipes exactly we made two modifications. One, we subsituted a less evil imagine brand broccoli soup for the non-dairy creamer. Second, we placed three round slices of tomato on top of the kugel before baking it to add extra color and flair. We would double the recipe for a large crowd since it was on the small side.
Easy, yummy, basic spinach kugel.