Preheat oven to 200 C / Gas 6. Grease a 23cm (9 in) loose base tin.
For the pastry:
In a bowl, rub together the butter and flour until the mixture resembles fine breadcrumbs. Add the herbs and seasoning and knead into a pastry dough. Wrap in cling film and chill in the fridge.
For the filling:
In a saucepan with hot water, cook the spinach for 4 to 5 minutes until wilted and tender. Drain well and press out any excess water. Chop and season with nutmeg, and salt and pepper. Set aside.
In a bowl combine the chicken with the sausagemeat, spring onions, parsley, apricots, lemon rind and 1 egg. Combine thoroughly. Add in the spinach and season.
Remove the pastry from the fridge and roll out 2/3 to line the prepared tin. Fill the pastry case with the sausage and chicken mixture. Roll out the remainder of the pastry, dampen the edges with a little water and cover the pie. Pinch the pie edges to seal and brush with the beaten egg to glaze.
Bake for 60 to 75 minutes until the pastry is golden brown.
Remove from the oven and allow to cool. Slice and serve.