Beat the eggs in a bowl. Then add the sifted flour, salt and enough milk to make the batter a little liquid. Mix for about 5 minutes. Let it rest for about 10 minutes.
Meanwhile, put plenty of water in a large saucepan and bring to a boil.
Wash and dry the fresh spinach. Puree it in a blender or food processor. Alternatively, chop very finely with a knife. Add the spinach to the batter and mix well.
Turn down the heat on the stove. Place the spaetzle dough on a spaetzle board and scrape long pieces into the boiling water with a scraper. You can also use a potato press.
Cook for about 1 minute. As soon as they float to the surface, remove them with a ladle.
Add a little butter and serve or use them for another dish.