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1
For the crust: Into a large bowl, sift the flour and salt.
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2
Add the butter pieces and shortening and work them into the flour by hand until the dough starts to come together and form small pea shapes.
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3
Work the ice water into the dough 1 tablespoon at a time with your fingers until it just comes together, being careful not to over mix.
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4
Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes before rolling out.
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5
Brush the bottom and sides of a 10-inch springform pan with the butter and set aside.
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6
Preheat the oven to 400 degrees F.
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7
To make the filling, heat the oil in a large skillet over medium-high heat.
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8
Add the pancetta and cook until just crisp, about 2 minutes.
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9
Add the onions and cook, stirring, for 3 minutes.
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10
Add the garlic and cook, stirring, for 30 seconds.
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11
Add the spinach, salt, pepper, and nutmeg, mix well, and cook, stirring, for 2 minutes.
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12
Remove from the heat.
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13
Add the egg and cheese, and mix well.
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14
Let cool.
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15
Divide the dough into 2 portions, one about 2/3 and the other 1/3 of the dough.
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16
Roll each portion on a lightly floured surface into a thin round.
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17
Press the dough into the bottom and up the sides of the prepared pan.
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18
Fill with the cooled spinach mixture, and top with the smaller round of dough, pressing firmly to seal the filling.
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19
With a sharp knife, cut slits into the top crust and brush with the melted butter.
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20
Bake until the crust is golden and the filling is set, about 40 minutes.
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21
Remove from the oven and let rest for 5 minutes before serving.
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22
Serve with aged balsamic vinegar.
