Savory Spinach and Feta Pie

Quickly knead flour, cold butter flakes, one egg and a pinch of salt into a smooth shortcrust dough.

Shape the dough into a ball, wrap it in plastic wrap and chill in the refrigerator.

Pick over the spinach, wash it, remove thick stems and wilt it in a pot over medium heat.

Peel the onion and finely chop it.

Preheat the oven to 160°C fan (180°C conventional). Heat oil in a pot and sauté the diced onion until translucent.

Drain the spinach, squeeze out excess liquid very well and mix it with the onions.

Briefly knead the dough, roll it out on a floured surface and line a greased 26 cm pie dish with it, forming a rim.

Prick the bottom several times with a fork and blind-bake it in the oven for about 10 minutes.

Spread the spinach over the pre-baked crust.

Break the feta into pieces and mix it with natural yogurt and the remaining eggs. Season with salt, pepper and nutmeg and distribute over the spinach.

Bake the pie in the oven for about 30 minutes until golden.