The one with shortcrust pastry, spinach & ricotta

For the filling

• 350 g (12 oz) ricotta
• 1–2 tablespoons olive oil

Start with the filling. Drain the ricotta in a small colander, perched over a bowl, for at least 30 minutes, to lose its excess water. Don’t skip this step; a soggy filling will make the bottom pie crust gummy.

For the pastry, toss the flour in a large bowl with the salt and butter, pinching each piece of butter between your thumbs and index fingers, to get a sandy texture. (Alternative