Put the millet into a pot, add water (about 200 mL/1 cup) and bring to a boil.
Continue to cook the millet over low-to-medium heat until it fully absorbs all the water.
Allow to cool for about 10 minutes.
Meanwhile, wash the spinach leaves.
Preheat the oven to 180°C / 350°F.
Put the cooked millet, ricotta, spinach leaves and eggs into a blender and blend until a smooth mixture is formed.
Add the rest of the ingredients and blend into a smooth mixture. Season to taste.
Place a baking sheet onto a baking tin.
Take one tablespoon of the mixture and place onto the baking sheet about 3 cm apart.
Repeat with the rest of the mixture.
Once all 12 fritters are placed on the baking sheet, use your hands to arrange them into thin and round fritters.
Bake for about 45 minutes (based on the strength of your oven).
Allow to cool before serving.
Serve with a tzatziki, yogurt or tomato sauce.