In a bowl crush ricotta with a fork to a smooth paste and add the chopped boil spinach.
Mix the two and crack the eggs. Beat them well together and add salt,pepper and oregano.keep aside .
In another bowl mix the oats ,flaxseed meal and the melted butter .Add 2 tablespoons and mix well.
Empty the oats mixture in a 7’’ loose bottom pie dish.
Press well at the bottom all the way to the sides.
Pour the prepared spinach mixture into the prepared oats tart shell.
Add the chopped basil leaves.
Top it with mozzarella cheese ,
Bake for 20 minutes at 180 degrees.
Remove the crust once it is golden.
Cool for 10 minutes and demould.
Serve warm or cold along with a side salad.