Wash spinach and allow to collapse in a skillet with a bit of boiling water while stirring occasionally. Then drain, squeeze a bit and finely chop.
Wash spring onions and chop finely, too.
Mix spinach, spring onions, cashew ricotta, nutritional yeast flakes (and lemon peel). Season with salt, pepper (and nutmeg).
Knead the dough on a lightly floured surface again. Then roll out thinly and cut out 10 cm squares. *
Fill the squares with a bit of the filling and fold them once diagonally. Press the edges with a fork.
Brush a baking tray with oil and place the stuffed dumplings on top.
Whisk the oil with milk, coat the dumplings with it and bake in a preheated oven (180°C top / bottom heat) for approx. 25 minutes until golden brown.
Serve either warm or cold.