Greek Spanakopita Pie with Spinach

Ingredients:

For the test:

• 2 cups premium wheat flour
• 1 teaspoon of salt
• 2/3 cup shortening, plus more for greasing the pan
• 1/3 cup ice water
• Dry beans to fill the pie crust when baking

For the spinach filling:

• 2 kg (about 3 bunches) fresh spinach (stems trimmed)
• 3/4 cup uncooked long-grain white rice
• 1/2 cup olive oil, plus more for greasing the pan
• 6 cups chopped onions (about 3 medium-sized heads)
• 2 1/4 tsp coarse salt
• 1/2 tsp ground pepper
• 3/4 cup chopped fresh parsley
• 1/4 cup plus 2 tablespoons finely chopped fresh dill
• 3 green onions, sliced ​​(white and green parts)
• 1.5 cups crumbled feta cheese
• 1 egg, beaten with 1 teaspoon of water for greasing

Preparation:

1. In a food processor, pulse the flour and salt. Add the shortening and pulse until pea-sized crumbs form, about 10 times. While the processor is running, slowly pour in the water until a dough forms.
   
   Form the dough into a disc, wrap it in cling film, refrigerate for at least an hour and chill thoroughly.
2. Preheat oven to 180°C.
   
   Grease a 23x33 cm baking pan. Divide the dough in half and press it into the bottom and sides of the pan. Cover the remaining dough with plastic wrap.
   
   Line a baking dish with foil and fill with dried beans. Bake for 20 minutes, then remove the beans and foil. Continue baking until golden brown, about 10 more minutes. Cool on a wire rack.
3. Meanwhile, prepare the spinach filling: Heat oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 6 minutes.
   
   Add the rice and cook, stirring occasionally, for 2 minutes. Gradually add the spinach (adding the next batch as the previous one wilts) and cook, stirring, until completely wilted. Season with salt and pepper, add the parsley, dill, and green onions.
4. Place the spinach mixture in a colander set in the sink to drain and let cool.
   
   Once the spinach has cooled, add the feta and spread the mixture over the crust. Roll out the remaining dough on a well-floured surface into a rectangle large enough to cover the pan. Fold the dough over the spinach and pinch the edges shut. Make slits in the center of the pie, brush the top of the dough with egg wash, and bake until golden brown, about 40 minutes.
   
   Remove the pie from the oven, let it cool, cut into squares and serve.