Knead a soft dough from the dough ingredients. If the dough is too dry, a tablespoon of cold water may help. Chill for 30 minutes.
Roll out the dough on a clean surface until you get a thin sheet of approximately 5 mm (1/5 of an inch).
Transfer the rolled-out dough into a greased or parchment-lined tart pan or pie dish. Prick the base with a fork.
Pre-bake the dough for 10 minutes at 180 °C/356 °F.
Remove the partially baked crust from the oven and place the spinach and chopped green onion/scallions on top.
Mix the eggs, cream, seasonings, and cheese in a bowl.
Pour the egg mixture over the spinach.
If you're using frozen spinach, it should be thawed and squeezed dry to avoid excess moisture.
Bake for 45 minutes at 180°C/356°F or until the filling has a firm consistency and a golden crust.
Allow to cool for 10-15 minutes before slicing and enjoy with salad or your favorite sauce.
It can be refrigerated for up to 3 days.
