Remove all the long stalks of spinach and wash well. Put it into a pan covered and cook for 5 minutes. If it has to be done in batches that is fine. Drain the liquid with a colander and cool.

Mush the ricotta cheese totally and beat in the eggs. Season generously with pink himilayan salt and black pepper. Mix in the parmesan cheese.

Chop the spinach finely and mix it into the cheese mix.

Form patties the size of 1 tablespoon by rolling first into a ball and then flatten a bit to make a patty. Roll all the patties slightly into the almond flour.

Fill a large saucepan halfway with water and raise to a boil. Add in the patties slowly and cook for about 4 minutes.

Melt the butter in a pan and the garlic in to sauté for a few minutes. Pour the butter mix slowly over the patties or serve on the side hot.