Preheat oven to 180C (350F). Line a square baking tin with baking paper.
Roughly chop English Spinach, you can leave baby spinach leaves whole (see notes below for frozen spinach and silver beet). Peel and crush garlic.
Heat oil in a large pot or saucepan over medium heat. Add spinach and cook, stirring for 5 minutes or until the spinach leaves have wilted down. Stir through garlic. Remove from heat. Using a pair of kitchen scissors chop the spinach (still in the pan), roughly.
Place ricotta in a large bowl and break up into large chunks using a spoon. Add eggs, Italian herb mix, pepper and salt. Add wilted spinach and mix well. Set aside.