There’s something magical about hiking through the eastern hills of Innsbruck and arriving at a place that feels like it’s been waiting just for you. That’s exactly how I felt when we reached the Buzihütte, a rustic guesthouse perched on the edge of the forest. This is where I tasted my first Spinach Dumplings.
Though not an Alpine hut in the traditional sense, it radiates that cozy, woodsy charm that makes you want to linger. The weather was glorious, so we settled onto the sun-drenched terrace with a cool drink in hand, soaking in the mountain views and the cheerful hum of conversation.
Curiosity—and hunger—had drawn us there, especially for the famous Spinach Dumplings that locals and visitors alike rave about. After a short climb, we were more than ready to indulge. The dumplings arrived steaming and fragrant, nestled on the plate like little green treasures. Their flavor was earthy and rich, balanced by creamy cheese and a hint of nutmeg.
The Buzihütte s not an Alpine hut in the true sense, but a particularly rustic inn. Nevertheless, there is a hut feeling. The weather was nice and we were drawn outside onto the terrace. There we enjoyed a cool drink, ate some delicious Spinach Dumplings, and soaked up the sun.
We also tried the legendary stuffed Schnitzel known as the “Eiterbeule”, a cheeky name for a dish bursting with flavor, and finished with a blueberry pancake that was as generous as it was delicious. As the evening unfolded, we found ourselves singing with locals, laughing under the stars, and feeling completely at home.
🥬 My Spinach Dumpling Recipe – A Taste of Tyrol at Home
On days when I’m not sure what to cook (and there are more of those than I’d like to admit), I turn to these comforting Spinach Dumplings. They’re hearty, flavorful, and freeze beautifully—perfect for a quick meal that still feels special.
Chop a medium onion and 2 cloves garlic 
Cook down fresh spinach 
Cook down Spinach leaves, fry onions and garlic. 
Drain liquid from spinach, let cool 
Combine ingredients for Spinach dumplings 
Combine ingredients for Spinach dumplings 
Spinach dumplings, Spinatknoedel 
Steam or boil the Spinach dumplings, Spinatknoedel for 15 minutes. Steam in Instant pot, 3 cups water, leave valve open. 
Spinach dumplings, Spinatknoedel with vegetable and fish filet 
Spinach dumplings, Spinatknoedel (per Wikimedia) 
You can add more Spinach for a rich green color.
Start by cutting about half a pound of baguette into cubes and placing them in a large bowl. Pour half a cup of hot milk over the bread and allow it to soak while you prepare the spinach mixture. Chop one medium onion and two cloves of garlic, then gently sauté them in a tablespoon of butter until fragrant.
Add one pound of fresh spinach (or well-drained thawed frozen spinach) along with half a cup of water, and steam until wilted and tender.
After cooking, let the spinach cool slightly, draining off any excess liquid—aim for it to be moist but not soggy.
This Recipe is asking for “Topfen” which is Quark. Quark is hard to find in the US, the best substitutes for Quark are: cottage cheese, ricotta cheese, Greek yogurt, sour cream, cream cheese, mascarpone cheese, and crème fraîche. Read more about Quark substitutes here
Now combine the spinach mixture with the soaked bread. Add 3.5 tablespoons of Greek yogurt (or ricotta cheese), ¾ cup of shredded Gouda, Swiss, or Parmesan cheese, one tablespoon of flour, and three beaten eggs.
Season generously with salt, pepper, and a dash of nutmeg. Mix everything thoroughly with your hands until a cohesive dough forms.
Let the mixture rest for at least 15 minutes, or overnight in the fridge. If the dough feels too loose, add breadcrumbs; if it’s too dry, a splash of milk or an extra egg will help.
Shape the dough into dumplings slightly larger than a tennis ball, pressing them together firmly. Drop them gently into lightly salted, simmering water, or steam them in an Instant Pot for 15 minutes with about 3 cups of water, leaving the seal valve open. Once cooked, they should be tender but hold their shape beautifully.
For a finishing touch, melt a teaspoon of butter until it browns slightly, then drizzle it over the dumplings and sprinkle with freshly grated Parmesan. Serve warm and enjoy the taste of Tyrolean comfort—no mountain hike required.
Spinach dumplings with cheese
Ingredients
- 1/2 pound cubed baguette bread
- 1/2 cup hot milk
- 1 lb fresh or frozen spinach
- 1 medium onion
- 2 cloves of garlic
- 1 tbsp butter
- 3.5 tbsp Greek Yoghurt (or Ricotta Cheese)
- 3/4 cup shredded Gouda (or Swiss, Parmesan)
- 3 medium eggs
- 1 tbsp flour
- 1 dash nutmeg
- 1 dash pepper
- 1 dash salt
- Breadcrumbs if necessary
- Optional Topping:
- 1 tsp butter
- 3 tbsp shredded parmesan
Instructions
- First peel the onion and garlic and mince.
- Slowly heat the butter in a pan and briefly fry the minced onion and garlic.
- Add the fresh spinach to the pan with 1/2 cup water (if frozen spinach drain water in sieve first).
- Steam in pan, keep stirring and as soon as liquid forms.
- When the spinach is cooked down, take it off the stove and let it cool down a little.
- If liquid has accumulated, drain well in the sieve.
- The spinach should be not very wet until it is processed further.
- Now pour the spinach, greek yoghurt, gouda (or parmesan) cheese, milk, flour and the beaten eggs over the bread.
- Season with salt, pepper and nutmeg.
- Stir all well with your hands and let it rest at least 15 minutes, or overnight in the fridge.
- If the dough is not firm enough, add some breadcrumbs, if the dough is too dry, add some milk or eggs.
- Form small dumplings from the mass, with a size to be slightly larger than a tennis ball. Press together well,
- Drop one after one into lightly salted, simmering Water. I prefer steaming in the Instant Pot for 15 min. with about 3 cups water, leave seal valve open.
- Cook or steam the dumplings on medium in an open pot for about 15 minutes.
- Optional: top dumplings with a butter and parmesan
Notes
At the end melt some butter and let it brown slightly, grate the parmesan. Cover and serve the finished dumplings with melted butter and parmesan. Guten Appetit!
