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1
Mix together the flour, 2 eggs, 1/2 tsp salt, 7 oz butter and 2-3 tbsp water. Knead until smooth then wrap in plastic wrap and leave to rest for about 30 minutes in the fridge. Toast the pine nuts in a dry frying pan until golden brown then set aside.
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2
Heat 1 tbsp butter in a frying pan and saute onion and garlic until translucent. Add the spinach to the pan and cook for a further 2 minutes over a low heat.
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3
Preheat oven to 400u00b0F. Turn the dough out onto a floured work surface and roll 2/3 of it to a circle about 1 foot in diameter. Transfer to a lined cake pan about 10 inches in diameter and press into the corners. The edges should be about 2 inches high. Fork the pastry several times and sprinkle with breadcrumbs.
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4
Save 1 tbsp pine nuts for decoration and mix the rest with 2 eggs, spinach mixture, ricotta and parmesan. Season with salt, pepper and nutmeg and fill the pastry case. Make 6 wells in the filling a drop an egg yolk in each. Roll the remaining dough to about 11 inches in diameter for a lid and place on top. Cut off excess dough, firm the edges, cut a small air hole in the center, brush with milk and bake for 50-60 minutes until golden brown.
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5
20 minutes before the end of cooking, brush with milk again and return to oven. You may need to cover the top of the pie with foil for the last few minutes to stop it burning.
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6
For the sauce, mix yogurt, sour cream and herbs. Season with salt and pepper. Remove the pie and allow to cool slightly before cutting into pieces and serving with the sauce and remaining toasted pine nuts.
