Prepare the spinach according to the instructions on the packet. Cut the bread into small cubes (remove the rind) and pour lukewarm milk over them - let the mixture steep for about 10 minutes. Dice onions and garlic and sauté with 1 tbsp butter until translucent. Then stir together the spinach, garlic, onions & eggs. Finally, the soaked bread and the spinach-egg mixture are mixed together. Add the spices (salt, pepper, nutmeg) and about 50g of the grated hard cheese. Shape approx. 8 - 12 dumplings with moistened hands. Soak the dumplings in plenty of water for 12-15 minutes rather than boil them. Finally, garnish the dumplings with melted butter, remaining cheese and ham chips and arrange on a bed of lettuce. As a contrast, fresh raspberries & walnuts go wonderfully in the salad.