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1
For the crust, mix together the flour, 2 eggs, 1/2 tsp salt, 1 cup butter and 2-3 tbsp water. Knead until smooth then wrap in plastic wrap and chill for about 30 mins in the fridge.
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2
Preheat the oven to 400u00b0F. Line a 10 inch cake pan with parchment paper. Turn the dough out onto a floured work surface and roll 2/3 of it into a 13 inch disc, then place in the prepared pan. Press into the corners and up the sides. Prick the dough with a fork and sprinkle with breadcrumbs.
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3
For the filling, heat 1 tbsp butter and saute the onion and garlic until translucent. Add the spinach and cook for 2 mins.. Remove from the heat, mix with the pine nuts, 2 eggs, ricotta and parmesan. Add nutmeg and season. Transfer to the cake pan. Make 6 wells in the filling and carefully place an egg yolk in each well.
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4
To finish, roll the remaining dough into an 11 inch disc and place on top of the filling. Trim any excess dough, seal the edges, then cut a small hole in the center. Brush with milk and bake for 30-40 mins. Brush with milk again, return to the oven and cook for another 20 mins until golden brown.
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5
Meanwhile, make the serving sauce. Mix the yogurt, sour cream and herbs. Season. Remove the pie from the oven and allow to cool slightly before cutting into pieces and serving with the sauce and remaining toasted pine nuts.
