Spinach Spaetzle

This spaetzle recipe is enhanced with spinach. These dressed up spaetzle are a healthy and delicious variation. You can use spinach spaetzle like the original spaetzle as a side or can make tasty spaetzle casseroles or spaetzle salads.

Spinach Spaetzle

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Side Dishes
Cuisine: German, Swabian
Servings: 6 portions
Author: Angela Schofield


Spaetzle batter

  • 2 cups flour
  • 3 eggs
  • 6 oz. frozen spinach
  • 1/2 cup heavy whipping cream
  • 2 tsp. salt
  • ½ tsp. ground nutmeg
  • ½ tsp. ground pepper
  • ½ cup water

To cook the spaetzle:

  • 1- gallon water
  • 1 ½ tbsp. salt


  • Thaw spinach and press excess water out.
  • Transfer spinach to a blender and add heavy whipping cream, salt, pepper, and nutmeg.
  • Mix until smooth and set aside.
  • To a large bowl add flour and eggs and blend briefly.
  • Add the spinach mixture and blend well.
  • Add the water and mix the batter until smooth.
  • Let batter rest for about 5-10 min.
  • In the meantime, heat water in a large pot.
  • Stir dough one more time.
  • Add about 1 ½ tbsp. salt to the boiling water.
  • Press about 1/3 of the batter through a spaetzle maker.
  • Wait until spaetzle float to the top, then let them cook an additional 2 – 3 minutes.
  • Now scoop spaetzle out with a slotted spoon into a strainer.
  • Repeat until all batter is used.
  • Toss them in melted butter directly before serving.
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