Ingredients with Measurements:
- 500g Spätzle
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 200g fresh spinach, chopped
- 200g feta cheese, crumbled
- 200g grated Emmental cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling Spätzle
- Large skillet for sautéing vegetables and cheese
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. Cook Spätzle according to package instructions. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic. Sauté until onion is translucent.
4. Add chopped spinach to the skillet and sauté until wilted.
5. Add crumbled feta cheese and grated Emmental cheese to the skillet. Stir until cheese is melted and combined with the vegetables.
6. Pour heavy cream into the skillet and stir until well combined.
7. Add cooked Spätzle to the skillet and stir until the pasta is coated with the cheese and vegetable mixture.
8. Season with salt and pepper to taste.
9. Transfer the Spätzle mixture to an oven-safe baking dish.
10. Bake in preheated oven for 15-20 minutes or until the top is golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 26g
Carbohydrates: 54g
Protein: 23g
Substitutions for ingredients:
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Emmental cheese can be substituted with Gruyere cheese or Swiss cheese.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add cooked bacon or ham for a meatier version.
- Substitute Spätzle with other types of pasta such as penne or fusilli.
- Add sliced mushrooms to the skillet for an earthy flavor.
Tips and tricks:
- To prevent Spätzle from sticking together, add a tablespoon of oil to the boiling water.
- Use a cheese grater to grate Emmental cheese instead of buying pre-grated cheese for a fresher taste.
- Let the Spätzle cool down for a few minutes before adding it to the skillet to prevent the cheese from clumping together.
Storage instructions:
Store leftover Spätzle in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Spätzle in the microwave or in the oven until heated through.
Presentation ideas:
Serve Spinach and Feta Käsespätzle in individual bowls or on a large platter. Garnish with chopped parsley or chives.
Garnishes:
Chopped parsley or chives.
Pairings:
Serve Spinach and Feta Käsespätzle with a side salad or roasted vegetables.
Suggested side dishes:
Side salad or roasted vegetables.
Troubleshooting advice:
- If the cheese sauce is too thick, add more heavy cream or milk.
- If the Spätzle is too dry, add more olive oil or butter.
Food safety advice:
Make sure to cook Spätzle and other ingredients to their recommended temperatures to prevent foodborne illnesses.
Food history:
Käsespätzle is a traditional German dish that originated in the Swabian region of Germany. It is a type of pasta made from flour, eggs, and water, and is often served with cheese and onions.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve Spinach and Feta Käsespätzle as a main dish for lunch or dinner.
Related Categories
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Region: German
Taste: Savory, Cheesy, Herby, Comforting