Add the flour, baking powder, sugar and salt in a mixer and sift them.

Cut the butter in small pieces, add it to the mixer and mix in low speed until the mixture gets crumbly.

Continue by adding cold water and mixing in high speed. Once everything is well combined cover the dough with cling film and refrigerate for at least 30 minutes.

In a large pot add the olive oil, onion and spring onions and sauté them for 5 minutes.

Add the spinach, salt and pepper, and sauté them until the spinach softens and all of its liquids evaporate.

With the dough refrigerated, butter up a 25cm tart pan, place the dough in the middle and using your hand, press it along the bottom and up the sides of the pan to spread it evenly.

Using a fork, poke holes in the base of the dough (this prevents it from puffing up while baking) and bake it in a preheated oven for 20 minutes at 170ºC (340ºF).

In a large bowl, add the egg, dill, lemon zest, ricotta, feta and cream cheese, and mix them until well combined.

Continue mixing by adding the spinach until you have a well combined mixture.

Spread the mixture evenly over the tart.

Sprinkle a handful of pine nuts and bake in a preheated oven for 30 minutes at 170ºC (340ºF).