Spinach Spätzle have long taken modern cuisine by storm. Not only do they look appetising, they also taste and smell delicious. Sadly not all green Spätzle are made from fresh spinach but rather from spinach powder. Always cook this type of Spätzle from fresh or frozen spinach.

Recipe for Spinach Spätzle:

If you want to go easy on yourself, simply defrost frozen spinach and mix it under the basic dough. It works, but the resulting Spätzle don’t look particularly nice, more like a kind of speckled green. Far quicker and certainly more satisfying is using fresh spinach, preferably baby spinach. Spread the leaves over the Magic Spätzle Board, cover, and steam over boiling water for 2 to 3 minutes. dünsten. Then puree them and mix them under the dough. It’s also very tasty to simply stir the steamed spinach into the finished Spätzle. Spinach is available nearly all year round. In spring, there will be a profusion of ramson you can also use instead of the spinach.



350 g (12 oz) baby spinach or ramson
400 g (14 oz) flour; 4 eggs
Liquid; Nutmeg
Spätzle made with fresh spinach smell wonderful and taste delicious. And you can’t buy them anywhere. Apart from being green, shop bought spinach Spätzle have little in common with the real, homemade variety.


Bring plenty of salt water (4 – 5 l/ca. 8 – 10 pints) to the boil. Place the Magic Spätzle Board on top of the saucepan, spread the spinach leaves over it and cover. Steam for 3 to 4 minutes. Transfer to a bowl and puree with a hand blender.
Add the eggs, salt and nutmeg and mix everything together. Gradually add in the flour and the liquid and stir everything until you have a viscous dough. Now scrape the dough through the Magic Spätzle Board into the lightly boiling water. Skim off the Spätzle as soon as they float on top. Et voilà!

Spinach or Ramsons?

Of course, you should use ramsoms when they are in season (from mid-February to mid-May). They make your Spätzle very full-flavoured. Use spinach for the rest of the year.

Here is another recipe for Spinach Spätzle


400 g (14 oz) flour
2 – 3 eggs
200 – 250 ml (ca. 7 to 8.5 fl oz) water
250 g frischen Spinat oder Bärlauch
Salt, freshly grated nutmeg
2 tbs butter or margarine

Frischer Spinat

And this is how it’s done

Opinions differ when it comes to green Spätzle. Some insist on using freshly harvested spinach; others avoid the effort (plucking the spinach leaves, washing and chopping them) and use the frozen option. Don’t use the frozen spinach variety prepared with cream. Ordinary fresh or frozen spinach also has the advantage that you can season it to your own taste.
Preparing the spinach Spätzle: Clean the fresh spinach and remove the thick veins running through the leaves. Rinse the spinach at least twice to ensure even the last bit of dirt is removed. Now you can steam the spinach on the Spätzle board as described above or, if you like it really fresh, the chop the leaves very finely. It’s even easier to put them through the mincer or use a hand blender. Season with salt and nutmeg. Then prepare your Spätzle dough. with flour, eggs, water and the spinach in the usual fashion.
Spinach Spätzle go well with nearly any meat dish.