Spinach is not everyone’s cup of tea? With this recipe it is:
with the Sbrinz to the flour form and whip everything together into a dough until smooth and bubbles. Swell at room temperature for thirty minutes.
In a medium frying pan, heat the butter. Saute the garlic in it, stirring, until light yellow. Add the spinach and sauté, turning frequently, for three to four minutes. Season with salt and pepper. Set aside.
In a frying pan, sauté the onion strips in the hot clarified butter until lightly browned. Set aside.
In a large, wide skillet, bring enough salted water to boil. Have a large baking bowl of cold water ready.
Hold the dough in the baking bowl over the skillet with the lightly boiling salted water and, directly from the edge of the bowl, using a kitchen knife dipped repeatedly into the cooking water, cut small strips in batches and slide them into the cooking liquid. When the spaetzli rise to the surface, lift them out with a skimmer and place them in the baking bowl with the water.
Drain the spaetzli, drain well, then mix with the spinach. Form into a buttered baking dish. Spread the onions evenly over the top and sprinkle Sbrinz over the whole. Drizzle the cream over the top.
Bake the cheese buns in the oven heated to 200 degrees on the lowest shelf for about twenty minutes.