Spinach Spätzle, a healthy and wholesome variety on your dinner table. Fresh Spinach can be substituted with the frozen kind. Most varieties of frozen Spinach come in 10 oz packages and needs to be drained once it’s thawed because it will produce a lot of water. A 10 oz package of frozen Spinach is the equivalent about a 1 pound bunch of fresh Spinach leaves
This type of Spätzle is a healthy and wholesome change on your menu. Fresh Spinach can be substituted with the frozen kind. Most varieties of frozen Spinach come in 10 oz packages and needs to be drained once it’s thawed because it will produce a lot of water. A 10 oz package of frozen Spinach is the equivalent about a 1 pound bunch of fresh Spinach leaves
3 1/4 white flour
4 medium eggs
3 gloves garlic, finely chopped
1 lb frozen spinach, or substitute with fresh leaf spinach
1 dash salt and pepper
1 medium onion (or 6 oz. French’s Fried Onions as topping)
1 tbsp butter
1 cup Creme Fraiche, see notes for substitute.
1 dash of nutmeg
2 Tbsp Parmesan (or melting cheeses like Cheddar or Swiss)
Warm up slowly the frozen spinach in a small pot, add the garlic and remove from the heating source. If using fresh spinach, cook it down first, add the garlic and then then mix it in the food processor.
Add the chopped garlic, eggs and flour, stir, then a pinch of salt, pepper and nutmeg. To make the dough more fluid add some more milk.
Let rest for 30 minutes.
Meanwhile bring a large pot with water to boil. Add some salt.
With a Spätzle maker (or use a knife scraping dough down the board) drop the dough into the boiling water. Turn heat to medium high.
When the Spätzle swim on the top, remove, place in a sieve and rinse with cold water.
If not using French fried Onions, chop an onion in small fine cubes and roast in the pan. Add the Creme Fraiche or substitute, and the Parmesan or other melting cheeses. Taste with salt, pepper and nutmeg.
Drop the Spinach Spätzle into the Sauce and stir
Place the Spätzle with addition cheese in a casserole bowl
Bake at 400F for 20 minutes. If you decided to use French fried onions, place it on top now and bake for an additional 5 minutes.
A substitute for Creme Fraiche is one cup whole cream and one tbsp. buttermilk kept in a ja for 24 hours, stir. An easier version would be sour cream mixed with whole cream.
I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with, or I tasted while traveling in Europe.