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1
In a food processor, pulse the flour and salt until combined.
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2
Add the shortening and pulse until the mixture resembles cornmeal mixed with pea-sized bits, about 10 times.
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3
While the motor is running, drizzle in the water until a dough forms.
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4
Form the dough into a disk, wrap it in plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
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5
Preheat oven to 350 degrees F.
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6
Grease a 9 by 13-inch baking pan.
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7
Divide the dough in half; press half the dough up and around the inside of the pan.
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8
Set the remaining dough aside covered with plastic wrap.
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9
Line the pan with foil and fill with dried beans.
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10
Bake the dough for 20 minutes and remove the beans and foil.
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11
Continue baking the crust until golden brown, about 10 minutes more.
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12
Let the pan cool on a rack.
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13
Meanwhile, make the spinach filling: Heat the oil in a large saucepan over medium-high heat.
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14
Add the onions and cook, stirring, until lightly browned, about 6 minutes.
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15
Add the rice and cook, stirring occasionally, for 2 minutes.
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16
Add the spinach, little by little (adding more as the previous batch wilts), and cook, stirring, until completely wilted.
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17
Season with the salt and pepper and stir in the parsley, dill, and scallions.
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18
Drain the spinach mixture in a colander in the sink and let cool.
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19
Once the spinach is cool, stir in the feta and spread the mixture into the crust.
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20
Roll the remaining dough out on a well-floured surface, into a rectangle large enough to cover the baking pan.
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21
Top the spinach with the dough and pinch around the sides to seal.
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22
Score the top of the pie in the center, brush the surface of the dough with egg wash, and bake until golden brown, about 40 minutes.
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23
Remove the pie from the oven, let cool, cut into squares and serve.
