This recipe for Spinach Noodle Ring is a much beloved family recipe, my mom made it every year for Easter growing up! I usually make it now, in the busy few days of the Triduumm leading up to Easter, so I didn’t break out my big girl camera, but I really want this recipe on the blog for posterity’s sake (and so I can google it instead of search through my recipe box). So despite my bad pictures from my iPhone, I am so happy to share this here on the blog.
This dish is such a wonderful addition to an Easter Dinner menu. It is great for carb lovers & vegetarians, but the herbs that go into it go so well with ham or savory meat. The secret ingredient is a lot of poultry seasoning, with its blend of thyme, sage, rosemary and nutmeg. And of course, a lot of butter.
There is also a lot of sour cream, which keeps the whole dish so moist and creamy. The eggs help bind the whole thing so that each slice is a salty, herby creamed-spinach-meets-pasta extravaganza.
We have always cooked this in a bundt cake type ring pan but I have also made it in an angel food cake pan, as well as a 9×11 glass lasagna pan. It’s versitle but slicing it like a cake does feel festive I have to say.
You can also fill the middle with sautéed mushrooms (see recipe) for some more savoriness, though I didn’t do it for these pictures. A bunch of parsley or watercress could also go in there. Or use your imagination…Easter grass? Colored Eggs? Or just leave it simple like I did. (You can tell we have had a lot of variations over the years.)
I hope you are getting to celebrate with family, and that you have a most Happy + Blessed Easter!
Happy Eating, xoxo Katie
Spinach Noodle Ring
Note: This amount fills a bundt pan or angel food cake pan to the top. You can cut it in half for a smaller crowd and cook it in a 8×10 pan or smaller cake pan.
2 packages Wide Egg Noodles
4 10 oz packages of frozen chopped spinach, thawed and drained
8 Tbsp. (1 stick of butter) divided
2 cups chopped onions
6 eggs, slightly beaten
2 cups sour cream (1 regular sized container)
2 Tbsp. poultry seasoning
1 tsp. salt
1/2 tsp. pepper
Preheat oven to 350.
Cook egg noodles according to package directions.
Melt 3 Tablespoons butter in a large pan. Add onions and sautée until soft, about 5-7 min.
Melt remaining 5 Tablespoons of butter. Add to egg mixture and combine well. Then add sour cream, poultry seasoning salt, pepper, and spinach and stir to combine well.
Add noodles to spinach mixture and stir to combine. Pour into a ring mold or glass 9 x 11 pan.
Bake at 350 for 40 minutes for a ring mold, 30 min. for a 9 x 11 pan or until it starts to brown.
For the Sauteed Mushrooms for the Middle (Optional)
2 Tbsp. butter, melted
1 16 oz. package of sliced mushrooms, sautéed in butter for 10 min until brown
1 tsp salt + 1/4 tsp. pepper, mixed into sautéed mushrooms, served in the middle of cooked noodle ring.