For the pesto: In mixer, blend the garlic, pine nuts, spinach, Parmesan, half of the olive oil, half of the white whine and the oregano. Mix until smooth. Slowly add the rest of the olive oil and white whine. The pesto should be creamy. Season to taste.
In a blender, crush the crackers. In a bowl, combine crackers and melted butter. Press this mixture at the bottom of 4 small ramequins and set in the fridge.
In a bowl, whisk together ricotta and Greek yogurt. Stir in about 200g of pesto.
In a small saucepan, bring the lemon juice and agar agar to a boil. Stir for two minutes and reserve it to cool a little. Then stir into the pesto/ricotta mixture.
Pour the pesto/ricotta mixture into the 4 ramequins and set in the fridge for at least 3 hours.