How to cook
Knead a buttery dough from the ingredients for it. Wrap it in foil and leave it in the fridge for 15-20 min. Then roll it out into a thin sheet (1/8) and put it in a nonstick baking dish with a diameter of 10, while also forming a border 1 1/2″ (4 cm) tall along the walls.
Poke it with a fork, cover with raw beans and bake for 15 min. at 392°F (200 °C). Remove the beans and bake another 4-5 min. Be careful not to burn it and leave it to cool.
If using frozen spinach, be sure to leave it to thaw well, then drain and cut it. If using fresh but not baby spinach, blanch it for 2-3 min. in hot salted water, rinse it with cold water, drain well and cut it.
If using baby spinach, just wash it and chop it a little. Saute the spinach with the chopped green onions in a little oil for several minutes and remove from the heat.
After stirring well, pour the filling over the cooled layer and bake the dish for 25-30 min. at about 356°F (180°C). Before serving, leave it to rest for about 10 min.