Noodle kugel with spinach and feta

Ingredients:

• 1 package (340 g) of wide egg noodles
• 3 tbsp. l. olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic, finely chopped
• 4 green onions, white parts separated from green parts
• 3 x 280g packages frozen chopped spinach, thawed and squeezed out
• 4 large eggs, lightly beaten
• 2 cups heavy cream
• 1 cup sour cream
• 3 cups crumbled feta (about 450 g)
• 1/3 cup chopped fresh dill
• 1/3 cup chopped fresh parsley
• 1/8 tsp freshly grated nutmeg
• 3 tbsp. l. grated parmesan

Preparation:

1. Preheat oven to 350°F (175°C) and spray a 9x13 inch glass baking dish with cooking spray.
2. Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Drain the noodles, drizzle with 1 tablespoon of olive oil, and transfer to a large bowl.
3. In a large skillet over medium heat, heat the remaining 2 tablespoons olive oil. Add the onion and white parts of the green onion and cook, stirring occasionally, until translucent and softened, about 7 minutes.
4. Add the garlic to the pan and cook, stirring frequently, until softened, about 2 minutes. Stir in the green onions and spinach and cook until the spinach is heated through, about 3 minutes. Season with 2 teaspoons of salt and a few grinds of black pepper. Add to the bowl with the noodles and gently toss to distribute the spinach mixture evenly.
5. In a medium bowl, combine the eggs, heavy cream, sour cream, 2 tablespoons feta, dill, parsley, nutmeg, 1 tablespoon salt, and a pinch of freshly ground black pepper. Transfer to the bowl with the noodles and gently toss to distribute evenly. Transfer to the prepared baking dish and top with Parmesan and the remaining 1 cup feta.
6. Bake, rotating the pan halfway through, until golden brown and set, about 45 minutes. Let cool for 10 minutes and serve.