Let's start with the pastry: take the butter out of the fridge and dice it. Add the flour and incorporate the butter well and add enough cold water to get a nice smooth dough. Shape it into a ball and put it in the fridge for 30 minutes.
Preheat the oven to 180 C / Gas 4.
Take the pastry out of the fridge and flatten it with the help of a rolling pin. Then lay it over a round quiche dish or flan tin. Pinch the base all over with a fork.
Bake the pastry for 20 minutes at 180 C / Gas 4 until lightly golden.
Put onion in a large pan with 1 tablespoon of olive oil and fry it until translucent. Add the spinach and cook for 10 minutes.
Whiz the spinach and onion in a food processor till smooth. Add a knob of butter, eggs, Parmesan, salt and pepper, dill and ricotta. Stir it all well in and add 2 tablespoons of olive oil. Pour mixture over the hot pastry case.
Bake in the oven for 40 minutes, turning the oven temperature down to 160 C / Gas 3.