Spinach Noodle Kugel Egg and Spinach Kugel

This is very quick and easy to prepare.
A noodle kugel that makes a nice side dish
for the Sabbath or for holiday table.
The fresh spinach and onions give it
an old-fashioned, wholesome taste.
The ingredients make this economical too.

Ingredients:
16 oz. fine egg noodles
16 oz. fresh spinach
2 Tbsp. oil
2 onions, finely chopped
6 eggs, beaten
3/4 cup oil
1 1/2 tsp. salt

Directions:
Preheat oven to 350 degrees F.
Spray a 9x13 inch pan with non-stick cooking spray.
Cook noodles according to package directions (5-6 minutes).
Rinse and drain. Place in a large bowl.
Wash spinach leaves. Remove stems.
Place a small amount of water in a 4-quart saucepan.
Add spinach. Cook over medium heat for 8-10 minutes.
Drain well. Chop spinach and add to the noodles.
Heat 2 tablespoons of oil in a skillet.
Saute onions until golden. Add to the noodles and spinach.
Add eggs, 1/2 cup oil and salt. Mix well.
Cook at 350 degrees F. for 35-45 minutes,
or until the top of the noodle has started to brown.