Sift the flour with salt into a bowl, cut in the cold butter and rub it into the flour with your hands or a knife.

Add the cold water and knead the dough. Roll it out and press it into the pan, forming sides 1.5-2 cm tall, and chill in the fridge for 30 minutes.

Hard-boil the eggs, cool, peel and cut each into 3 pieces so the yolk shows.

In a bowl, combine the raw eggs and sour cream, add salt and nutmeg and whisk until smooth.

Take the crust out of the fridge, spread the spinach over the bottom, pour over the custard and arrange the boiled egg pieces on top.

Bake in an oven preheated to 180-190 °C for 30-35 minutes.

Let the finished pie cool completely before serving.