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1
In a bowl, stir the flour with the oil, water and salt until a dough forms.
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2
Transfer to a lightly floured work surface and knead just until smooth.
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3
Wrap the pastry in plastic wrap and let rest for 30 minutes at room temperature.
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4
In a large skillet, heat 1/4 cup of the oil until shimmering.
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5
Add the onion and cook over moderately high heat until softened, about 4 minutes.
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6
Add the garlic and cook until fragrant, about 30 seconds.
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7
Add the spinach to the skillet, a handful at a time, and cook just until wilted, about 2 minutes.
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8
Transfer to a colander and press out as much liquid as possible; let cool.
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9
In a bowl, combine the spinach with the sour cream and egg and season with salt and pepper.
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10
Wipe out the skillet and heat the remaining 1 tablespoon of oil.
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11
Add the eggplant and cook over moderately high heat, stirring often, until golden and tender, about 5 minutes.
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12
Preheat the oven to 350.
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13
On a lightly floured surface, roll out the pastry to an 11-inch round a scant 1/4 inch thick.
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14
Transfer the pastry to a 10-inch fluted tart pan with a removable bottom; press it into the corners and a scant 1/2 inch up the sides.
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15
Spread the spinach filling over the pastry and top with the eggplant, olives, tomatoes and feta.
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16
Bake for about 40 minutes, or until the crust is golden.
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17
Remove the side of the pan and cut the pizza into wedges.
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18
Serve warm.
