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1
Heat oven to 350 degrees.
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2
Roast hazelnuts on a baking sheet until browned and fragrant, 25 to 30 minutes.
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3
Transfer, with skins on, to a food processor, and pulse to make a coarse meal.
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4
Transfer to a large bowl.
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5
Add flour and salt.
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6
Add 3/4 cup butter; use two knives or a pastry cutter to cut into mixture until it resembles coarse crumbs.
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7
Stir with a fork, and gradually add 1/2 cup cold water, or more as needed, until dough is cohesive.
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8
Shape into 2 balls.
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9
(May be covered with plastic wrap, and refrigerated for 24 hours.)
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10
Butter a 9- or 10-inch pie pan.
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11
On a lightly floured counter, roll out each ball to rounds that are slightly larger than the pan.
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12
Place one crust in bottom of pan.
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13
Cover both crusts with plastic wrap.
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14
Set aside.
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15
Place a small skillet over medium heat, and add olive oil.
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16
Add onions, and saute until translucent, 2 to 3 minutes.
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17
Transfer to a large mixing bowl.
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18
Add spinach, potatoes, eggs, dill, tarragon, thyme and nutmeg.
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19
Mix well, and season with salt and pepper to taste.
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20
Add feta, and toss gently to mix.
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21
(May be covered with plastic wrap, and refrigerated for 24 hours.)
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22
Place brussels sprouts cut side down on bottom and sides of pastry-lined pan.
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23
Cover sprouts with spinach mixture, mounding it high in center.
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24
Place red pepper strips evenly across top, and press gently to compact mixture.
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25
Top with remaining pastry crust, crimp edges together, and flute rim.
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26
Cut several slits in top of pie to vent it.
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27
Heat oven to 350 degrees.
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28
Place pie on a baking sheet, and bake for 30 minutes.
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29
Remove pie from oven and dot crust with bits of butter.
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30
Return to oven until crust is lightly browned, about 30 more minutes.
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31
Allow to rest for 20 minutes before serving.
