Pumpkin and Spinach Pie

Filling

• 200 g onions, quartered
• 50 g extra virgin olive oil
• 400 g pumpkin flesh, diced (3 cm)
• 400 g fresh spinach leaves
• 1 tsp fine sea salt
• 1 pinch ground black pepper
• 1 pinch ground nutmeg
• 3 large eggs, beaten

Pastry

• 400 g plain flour, plus extra for dusting
• 70 g sunflower oil
• 150 g water
• 1 tsp fine sea salt
• 1 egg, beaten, for brushing