Spinach Cake

Preparation:

Preparation: Defrost the pasta. Clean the spinach, boil it, drain it, squeeze it and brown it in a pan with the butter and the garlic clove. Let them cool down a bit, chop them, collect them in a bowl and mix them with the ricotta, the eggs and the cream. Salt and pepper. Mix well. Line a buttered mold with two thirds of the dough and spread the spinach mixture over it. Put a lid on the remaining dough, brush the surface with the egg yolk, prick it with a fork and cook in a preheated oven at 180 degrees for about forty minutes.