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1
For the pastry, place flour in medium bowl; rub in butter. Add eggs; mix to a soft, smooth dough. Cover; refrigerate for 30 mins, or until firm.
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2
Preheat the oven to 350u00b0F. For the filling, steam or microwave spinach until wilted; drain. Squeeze to remove excess liquid; chop finely. In a large bowl, combine spinach, leek, pine nuts, herbs, 3 eggs, cheeses, peppercorns and breadcrumbs; mix well.
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3
Lightly grease a baking pan; sprinkle with half the sesame seeds. Cut pastry in half; roll out half between sheets of parchment paper into a 9-inch circle. Place on seeds. Roll out remaining pastry to a 10-inch circle.
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4
Spoon filling onto center of pastry on pan, leaving 3/4-inch border. Brush border lightly with water. Place remaining pastry over filling. Pinch pastry edges together to seal. Beat remaining egg and use to brush pie. Sprinkle with remaining seeds.
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5
Bake pie for 40 mins, or until well browned and cooked through. Let stand for 5 mins.
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6
Meanwhile, for the tomato coulis, heat oil in a medium saucepan on medium heat. Add remaining ingredients and cook for 40 mins. Push mixture through sieve; discard pulp. Return liquid to pan; bring to a boil. Reduce heat to low; simmer for 20 mins, or until thickened slightly. Serve with pie.
