Spinach Spaetzle

Recipe from: Taste Of Granor

We originally made this with foraged stinging nettles for a Taste of Granor Dinner. I love it with spinach or chard in place of the nettles. This is a great way to use up random handfuls of greens that have wilted in the fridge. 


4 cups spinach
1 cup whole milk
2 eggs
3 cups all purpose flour
1/2 tsp nutmeg
1 tsp salt


  1. Bring a large pot of heavily salted water to a boil. 
  2. Place the spinach in a bowl and ladle 1 cup of water over the spinach and cover, allowing the heat of the water to wilt the spinach. 
  3. Squeeze the water from the spinach until it is very dry
  4. In a food processor, blend the spinach with the milk, eggs, nutmeg, and salt until smooth and bright green. 
  5. In a separate bowl, blend the flour and spinach milk into a thick yet sticky batter.
  6. Reduce the water from a boil to a simmer. 
  7. Place a spaetzle maker or colander over the boiling water and pour one cup of the batter to drop into the water and cook the dumplings. When the dumplings float to the top, they are cooked. 
  8. Lift the dumplings from the water and allow to cool on an oiled baking sheet. 
  9. Continue poaching the spaetzle until all the batter is used. 
  10. To rewarm the spaetzle add a knob of butter and a splash of water and either warm in a frying pan over medium heat or covered in an oven at 350F. 
  11. We served it with roasted perch dressed with lemon vinaigrette and chopped walnuts.