Put the rye and wheat flour in a bowl and mix. Heat the milk, melt the butter in it and add it to the flour when it has cooled. Add the eggs and salt, then knead into a smooth dough for 10 minutes. Wrap in cling film and refrigerate for 1 hour.
For the filling, thaw the spinach leaves, squeeze out and chop very finely. Finely dice the onion and garlic. Grate the parmesan.
Heat the butter and sauté the onion and garlic until translucent. Add the spinach and cook for about 2 - 3 minutes, then pour into a sieve and drain. Put the cooled spinach with parmesan and ricotta in a bowl, then season with salt, pepper and nutmeg and mix thoroughly.
Roll out the Schlutzkrapf dough to a thickness of approx. 1 - 2 mm on a work surface sprinkled with flour. Cut out with a round cutter (9 cm Ø). Put 1 teaspoon of the filling in the middle of each of the dough circles. Brush half of the pastry edge thinly with a little water. Place the dough over the filling so that you create semicircles. Then press the ends together with your fingertips.
For the pine nut butter, roast the pine nuts in a pan without fat until golden brown. Melt the butter with the roasted pine nuts in a small saucepan over medium heat and heat until the white whey dots turn light brown. Keep warm.
Cook the Schlutzkrapfen in plenty of boiling salted water for 6 minutes. It is best to cook in 2 portions, otherwise the water will cool down too much. Take out and drain in a colander.
Arrange Schlutzkrapfen on preheated plates and pour pine nut butter over them. Finally sprinkle with finely chopped chives and parmesan and serve immediately.
Tip: Stored in the refrigerator, the cooked Schlutzkrapfen can also be heated over steam for about 20 minutes the next day. They can also be frozen so that you can prepare a larger amount in advance.
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