Wash the spinach fresh from the harvest. Weed out the spoiled. Cook dripping wet in a little water in a saucepan with a lid until it has collapsed. Immediately into the cold water. So it keeps its fresh green color. Once cooled, chop very finely with a knife. Chop an onion and the garlic and sauté in a pan until translucent. Add to the spinach and season with the lemon juice, salt, pepper and nutmeg.
Separate the eggs. Make a liquid dough from milk, flour, salt and egg yolk. Finally add the baking soda. Process the egg whites with the food processor into firm egg whites. Add the spinach to the batter and stir well. Now carefully fold in the egg whites.
Heat the oil in a pan and fry the dough in portions to make flat cakes. When they are nice and brown at the bottom, turn them with a plate and fry the other side. Serve sprinkled with some grated cheese.