PASTRY BY HAND: Step 1: Mix the flour and salt together in a large bowl. Add the butter. Using the tips of your fingers, break up the butter into the flour (like you would for a crumble). You want coarse bits of butter in the flour. Step 2: Drizzle the cold water in, 1 tablespoon at a time, and stir with a rubber spatula or wooden spoon after every addition. Stop adding water when the dough begins to form large clumps. Do not add any more water than you need.
Step 3: Lay out a large sheet of cling film on your work surface. Tip the dough into the center. Bring together the sides of the cling, bringing the dough together as you do.
Step 4: Flatten the dough with your hands into a roughly 6” disk. Refrigerate for at least 30 mins before using. The dough can be made up to 24 hours in advance and kept refrigerated.
PASTRY IN A FOOD PROCESSOR: place the flour, butter and salt in the food processor. Pulse a few times just to break the butter up slightly. Add 1 tablespoon of cold water at a time and pulse between each addition. You want the mixture to just about clump.
Follow steps 3 and 4.
Roll the chilled dough on a floured surface. Make sure it’s slightly bigger than your pie dish. Roll the dough around your rolling pin and then lay it out in the pie dish.
Shape it into the dish. Trim off any overhangs. Don’t worry about tears and holes - use the excess dough to patch them up. Pierce all over the base with a fork. Refrigerate for 15 mins.
Make the filling while the dough rests. Add the spinach to boiling water. Remove after 2-3 mins and run under the tap. Squeeze out all the excess moisture with your hands and roughly chop.
Heat butter or olive oil in a small pan. Sauté the onions until nicely browned. Add the garlic and cook for 30 seconds.
Place the chopped spinach, ricotta, eggs, cooked onions and garlic, nutmeg and black pepper in a bowl. Break up the eggs and mix everything together until well combined. (We're using feta, so add salt accordingly.)
First blind bake the base: place the pie dish in a preheated 190 C oven for 15 mins. You want the base to be lightly golden and dry.
Add the filling into the base and crumble over the feta. Place back in the oven for 40-50 mins, or until nicely browned on top. Let rest for 5 mins before unmoulding the sides. Serve warm or at room temp.