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The cheesy classic is redefined here: spinach cheese spaetzle with caramelized onions. The spaetzle in green are delicious as a main course or side dish.
What do you need for the spinach cheese spaetzle?
Spinach cheese spaetzle:
- 350 g spelled flour
- 90 g durum wheat semolina
- 400 ml soy milk
- 2 tbsp olive oil
- 2 teaspoons Kala Namak
- 200 g frozen spinach
Topping:
- 200 g (vegan) grated cheese
- 1 large green onion
- 1 tbsp brown sugar
How to prepare the cheese spaetzle with spinach?
- Preheat the oven to 180ºC.
- Place the frozen spinach in a small saucepan and thaw over medium heat with the lid on.
- Once the spinach is thawed, add the soy milk and puree with a hand blender.
For the spaetzle dough, combine the flour, durum wheat semolina, spinach and milk mixture, olive oil and kala namak in a large bowl. Mix all the ingredients with a whisk to form an even, viscous batter. - Bring about 2 liters of water to a boil. As soon as the water boils, rub the first part of the spaetzle dough through the spaetzle grater (or spaetzle slicer) and thus add it to the boiling water. When the spaetzle float to the surface of the water, remove with a slotted spoon, drain briefly and place in a greased casserole dish. Sprinkle some cheese on top. Repeat this step until the dough is gone. Sprinkle the rest of the cheese on top.
- Bake the casserole dish at 180ºC for 10 minutes until the cheese has melted.
- Meanwhile, caramelize the onions: finely dice the onion. Then heat them in a pan with the brown sugar and a small sip of water and fry until they are nicely brown and caramelized.
- When the spinach and cheese spaetzle are done baking, serve with the caramelized onions.
You might also like these hearty dishes:
Ingredients
Spaetzle:
- 350 g spelled flour
- 90 g durum wheat semolina
- 400 ml soy milk
- 2 tbsp olive oil
- 2 teaspoons Kala Namak
- 200 g frozen spinach
Topping:
- 200 g (vegan) grated cheese
- 1 large green onion
- 1 tbsp brown sugar
Instructions
- Preheat the oven to 180ºC.
- Place the frozen spinach in a small saucepan and thaw over medium heat with the lid on. Once the spinach is thawed, add the soy milk and puree with a hand blender.
- For the spaetzle dough, combine the flour, durum wheat semolina, spinach and milk mixture, olive oil and kala namak in a large bowl. Mix all the ingredients with a whisk to form an even, viscous batter.
- Bring about 2 liters of water to a boil. As soon as the water boils, rub the first part of the spaetzle dough through the spaetzle grater (or spaetzle slicer) and thus add it to the boiling water. When the spaetzle float to the surface of the water, remove with a slotted spoon, drain briefly and place in a greased casserole dish. Sprinkle some cheese on top. Repeat this step until the dough is gone. Sprinkle the rest of the cheese on top.
- Bake the casserole dish at 180ºC for 10 minutes until the cheese has melted.
- Meanwhile, caramelize the onions: finely dice the onion. Then heat them in a pan with the brown sugar and a small sip of water and fry until they are nicely brown and caramelized.
- When the spinach and cheese spaetzle are done baking, serve with the caramelized onions.
Have you tried the recipe?
Then I would be very happy about a good review. Feel free to tag @bloomingwithflavors on Instagram. That’s how I see your awesome creation! 