Place all the ingredients into a food processor and blend for 1-2 minutes to combine. You may have to scrape down the edges a couple of times.
Line a (8″/ 20cm) round baking tin or pie dish with parchment paper; then pour the sticky dough mixture into the pan.
Moisten your fingers with water so they don’t stick to the dough; then use your hands to flatten it out evenly across the tin/dish and up the edges a little. It is a bit of a fiddly process so just take your time and work the dough mixture evenly across the dish/tin. If you’re using a cake tin (as pictured), just put the edges slight way up the side, not the whole way up (obviously).
Place the pie crust in the oven on the middle shelf for 7 minutes, just to par bake it. Remove from the oven and let cool, while you prepare the filling.
Turn the oven up to 390°F/ 200°Ç.
Place the spinach, tomatoes, salt, pepper, and spring onion into a large fry pan or wok and cook for 7 minutes, stirring occasionally.
Place in a large bowl, add the egg, cottage cheese and cheese and mix it all together.
Pour onto the pie crust and spread it out evenly to fill the crust.
Bake for 50 minutes or until firm.
Serve on it’s own or with a side salad.
If you like an extra cheesy crust, add it on top and brown before serving.