8 October 2025

Spinach dumplings with sage butter

The moor&mehr organic spa hotel is located in one of Bavaria's most beautiful landscapes, the Ammergau Alps. The idyllic natural surroundings, including the local mountain Hörnle and the surrounding mountain ranges, invite you to long hikes and explore the moorland landscapes. The proximity to cultural highlights such as Neuschwanstein Castle and Oberammergau also offers plenty of variety. The hotel has been family-run for almost 100 years and has been the first certified organic hotel in the Zugspitze region since 2008.

Sustainability is reflected throughout the hotel's structure. In addition to the comprehensive wellness program with mud treatments, natural cosmetics, and massages, the delicious organic food ensures a healthy and delicious wellness experience.

We have a delicious recipe for spinach dumplings with sage butter for you, just right for autumn.

Spinach dumplings with sage butter from the organic spa hotel

Ingredients for two servings

For the spinach dumplings:

150 g dumpling bread (we use “old rolls” that are a few days old at most)

250 g organic frozen leaf spinach, thawed at room temperature and well squeezed

100 g breadcrumbs (as needed, just for binding)

2 eggs

1 tbsp butter

1 small onion

2 toe garlic

70 ml of milk

Salt, pepper, nutmeg

For the sage butter:

100 g butter

1 tbsp dried sage or a few fresh sage leaves

20-30 g freshly grated Parmesan cheese for serving

Preparation

Thaw the frozen spinach at room temperature or alternatively in a combi steamer and squeeze out the excess water.

Cut the dumpling bread or rolls into small, thin slices and place them in a large bowl. Then peel and finely chop the onion and garlic.

Heat a tablespoon of butter in a pan. Sauté the chopped onion for 2-3 minutes, stirring frequently, until translucent. Then add the sautéed onions to the bowl with the sliced dumpling bread.

Heat 100 ml of milk in a saucepan until simmering, then gradually add it to the bowl. Check the consistency—if it's too soft, you don't need to add all of it.

In a small bowl, combine thawed spinach with the two eggs. Add salt, pepper, chopped garlic, and a pinch of nutmeg. Finally, puree the mixture with an immersion blender and then add it to the bowl with the dumpling bread and onions.

If the mixture is too soft or watery, add a little more breadcrumbs and stir until it becomes a little firmer. Knead the mixture thoroughly by hand, then form dumplings, place them in a perforated baking dish, and steam in a combi steamer for 12 minutes. Alternatively, place them in a large pot of boiling water in a double boiler and cook for 10-15 minutes until the dumplings float to the surface.

Carefully remove the dumplings from the water with a slotted spoon, drain well, set aside, and keep warm. While the dumplings are in the pot, melt 100g butter in a large pan until it begins to turn light brown. Stir in a tablespoon of dried sage or fresh sage leaves and let it steep.