Make the dough: Combine the flour and salt on the counter and work in the butter until the mixture resembles coarse meal.

Add 2 of the eggs and continue to work until the mixture forms a dough.

Gather into a ball and knead gently for a few seconds until smooth; cut into two pieces, one slightly larger than the other, wrap in plastic, and refrigerate for 1 hour.

Make the filling: Soak the raisins in warm water to cover for 30 minutes; drain.

eanwhile, heat 1 teaspoon of the olive oil and sauté the pine nuts until golden and aromatic, about 3 minutes, stirring all the while.

Remove with a slotted spoon.

Add the remaining olive oil and cook the onions and garlic until wilted.

Stir in the spinach, salt, pepper, and some freshly grated nutmeg.

Cook 5 minutes, turn out into a bowl, and stir in the eggs, raisins, pine nuts, and Parmigiano.

Adjust the salt if necessary.

Preheat the oven to 375°F.

Roll out the two balls of dough on a lightly floured work counter to a thickness of 1/8".

Line a buttered 9" springform pan with the larger circle, fill with the spinach mixture, and close with the smaller circle.

Brush with the remaining beaten egg and bake 35 minutes, until the dough is golden brown and crisp.

Serve hot or at room temperature.