Homemade Spinach Spaetzle |

There are some recipes that just seem to get better with age, and spaetzle is one of them. As you get older, fewer and fewer of your friends will be able to join you for dinner, and you’re no longer so worried about impressing your new boyfriend or girlfriend with your culinary prowess. That’s all well and good, but I find that I need to get food on the table for my family, so I’ll keep the old recipes, perhaps making small changes here and there. But I’ll always keep them, because this is one dish that I never want to learn to make in a hurry.

If you are looking for an old-fashioned German dish to make for your family, give this recipe a go. It is one of my favorite ways to use fresh spinach and sauerkraut.

The dish of choice for Iron Chef Bobby Flay, homemade spaetzle is a treat of a Saturday night. It is a boiled, fried bread that comes from the Rhineland. It has a history of more than a thousand years, and is a symbol of Germany.. Read more about spaetzle with spinach recipe and let us know what you think.



For a fun twist on a classic recipe, try spinach spaetzle!

Have you tried spinach spaetzle before? The vibrant green cousin of our handmade spaetzle recipe is worthy of your attention!

Our spinach spaetzle recipe, unsurprisingly, incorporates freshly chopped spinach with the traditional eggy-flour dough used for spaetzle dumplings.

Much healthier than German Kaesespaetzle, spinach spaetzle is a fun and nutritious variation on spaetzle. It’s great as a side dish to a sauce meal or just cooked in butter!

green spinach spaetzle in bowl with towel and spinach behindThe color of this delicious spinach spaetzle is clearly green…

We like the flavor of spinach, so incorporating it into another of our favorite foods, German spaetzle, made perfect sense.

The finished product has a very fresh flavor, similar to pesto, and may be very aromatic on its own. The eggy dumplings retain their characteristic density and consistency, of course.

The use of a good spaetzle machine is a recommendation we offer for every spaetzle recipe. The process of making spaetzle is made so much easier and more pleasant with the use of a good grater.

1629406821_914_Homemade-Spinach-SpaetzleThe chopped spinach may be seen in the Spinach spaetzle.

Recipe Suggestions

Although this is a simple recipe, there are a few things to remember when preparing spinach spaetzle:

  • Blanch or use raw spinach: You may use raw spinach by chopping it into extremely tiny pieces. Alternatively, blanch the fresh spinach for a few minutes (by submerging it in hot water) before chopping it up.
  • Because you’re adding spinach in this recipe, you may need to mix for a little longer than you would when making regular spaetzle to get the dough to the correct consistency. This is very normal.
  • Cook the dough in batches: We suggest cooking the dough in batches since you don’t want the noodles to stay together. Simply scrape a couple of spoonfuls through the spaetzle maker into the boiling water, cook them, and then remove them from the hot water before starting the next batch. It won’t take long since they can do it so fast.
  • Frozen spinach may be used in place of raw spinach if you don’t have any on hand. Simply thaw it, squeeze off excess liquid, and cut it into tiny pieces.

Step-by-Step Instructions for Making Spinach Spaetzle

If you want to create spinach spaetzle, see the spinach spaetzle recipe card at the bottom of this page.

The process pictures below may be followed by anyone who wish to follow along with each step in the recipe. You’ll be able to see if you’re on the correct track or not!

1629406822_391_Homemade-Spinach-SpaetzleIn a food processor, puree the spinach.

Wash and dry the spinach first. After that, put it in a food processor.

1629406824_773_Homemade-Spinach-SpaetzlePrepare the spinach by chopping it.

Prepare the spinach by chopping it into very tiny pieces. If you don’t have a food processor, you may alternatively finely chop it with a knife.

1629406825_78_Homemade-Spinach-SpaetzleIn a mixing dish, combine the ingredients.

Make a small well in the center of the flour in a medium-sized mixing basin. Then, in the same dish, add the eggs, salt, and nutmeg.

Stir the ingredients together until they are loosely incorporated, either using a wooden spoon or the usual beaters of your electric mixer.

1629406826_710_Homemade-Spinach-SpaetzleToss in the spinach, chopped.

Continue to whisk in the spinach that has been chopped.

1629406827_421_Homemade-Spinach-SpaetzlePour the water in slowly.

Once everything is properly combined, gently pour the water into the bowl while vigorously mixing.

We recommend adding the water in tiny increments since the quantity of water required is determined on the moisture level of the spinach.

Continue to mix until the dough is elastic and lump-free. You want to make “holes” in the dough by sliding a wooden spoon through it (see photo above).

If that’s the case, the dough is of the proper consistency.

1629406829_128_Homemade-Spinach-SpaetzleWarm up the water.

Fill a medium to large saucepan halfway with water, season with salt, and bring to a boil.

Once the water is boiling, reduce the heat so that it simply simmers.

1629406830_650_Homemade-Spinach-SpaetzleScrape the dough through the perforations with your fingers.

Scrape the batter through the grater into the saucepan of boiling water with a couple of spoonfuls of spaetzle dough on your spaetzle maker.

1629406832_428_Homemade-Spinach-SpaetzleSpaetzle with floating spinach.

Allow for a few minutes of boiling time with the spinach noodles, stirring periodically. When they’re finished, they’ll float to the top.

1629406833_232_Homemade-Spinach-SpaetzleThe spinach spaetzle is being strained.

Using a big straining spoon, remove the cooked spaetzle and put them in a separate basin.

Repeat the scraping and cooking process with the remaining dough until it’s all gone.

1629406834_637_Homemade-Spinach-SpaetzleOne dish of spinach spaetzle, ready for anything you want to do with it!

Egg noodles may be served as a side dish with sauce (mushrooms or pork, for example) or fried in butter and eaten on their own.

Storage Suggestions

If you have any leftovers, keep them in the fridge for a few days in an airtight container with a cover.

You may reheat them by cooking them in a frying pan with some butter. Alternatively, you may soak the in a kettle of boiling water for a few minutes.


  • 1 cup flour (all-purpose)
  • 2 eggs, medium size
  • a half teaspoon of salt
  • a quarter teaspoon of nutmeg
  • 1 cup of water (possibly slightly more)
  • 3 ounces spinach


  1. Put the spinach in a food processor after it has been washed. Blend the spinach in a food processor until it’s finely chopped. You can finely chop the spinach with a knife, but a processor is simply quicker and easier.
  2. Fill a medium mixing bowl halfway with flour. In the center of the flour, make a tiny well.
  3. In the center of the bowl, crack the eggs and add the salt and nutmeg. Using a wooden spoon or an electric mixer, blend the ingredients until they are loosely mixed.
  4. Continue to stir the contents together after adding the chopped spinach to the bowl.
  5. Add the water to the dough after it has been properly combined. We suggest starting with modest quantities of water. You may need to add a little more or less water depending on the moisture level of the spinach. It’s also possible that you’ll have to mix for a bit longer than usual while preparing spaetzle. When the spaetzle dough is elastic and lump-free, it’s ready to use. When passing the dough through a wooden spoon, it should cling to it and form air pockets as you fold it in the basin.
  6. Fill a big saucepan halfway with water and add a bit of salt, then bring to a boil. Once the water begins to boil, reduce the heat to maintain a vigorous simmer.
  7. Spoon parts of the Spaetzle batter onto your Spaetzle maker/grater. Scrape the batter through the grater into the boiling pot using a scraper. When the spinach spaetzle is done cooking, it will float to the top of the saucepan. The cooking time for tiny spaetzle is just around 2-3 minutes.
  8. With a big straining spoon, remove the green spaetzle dumplings and place them in a separate dish. Rep step 7 until all of the spaetzle dough has been utilized.


  • 2 1/2 cups egg noodles are produced from this recipe.
  • You may shock the cooked spaetzle in cold water after removing them from the saucepan. Simply reheat them in a frying pan with a little butter if you do this. If you aren’t going to consume the spinach spaetzle straight away, this is particularly helpful.
  • When creating spaetzle, we suggest using a spaetzle machine, but you may simply put pieces of dough into hot water with two spoons.
Information about nutrition:

Serving Size: 2 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 302 calories 5 g total fat 2g Saturated Fat 0g trans fat 3 g of unsaturated fat 164 milligrams of cholesterol 623mg sodium 50g carbohydrate 3 g of fiber 1 gram of sugar 13 g protein

An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.

How did this recipe turn out for you?

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Spinach Spaetzle: a German dish of delicious comfort food that pierces your taste buds with its spicy and cheesy taste. The original recipe calls for using only flour, but we’ve added fresh spinach and cheese to make it even more delicious and filling! It’s perfect as an easy weeknight meal and can be prepared in less than 30 minutes.. Read more about norpro spaetzle maker and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.