Prepare the Dough: In a large mixing bowl, whisk together the flour and salt. Pour in the olive oil and stir until the mixture forms small, crumbly pieces. Gradually add the cold water, mixing until a smooth dough forms. Knead the dough on a floured surface for 2–3 minutes. Cover with a damp cloth and let it rest while you prepare the filling.

Cook the Filling: Warm 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chopped onion, stirring occasionally, until it becomes tender, about 3–4 minutes. Add the minced garlic to the skillet and sauté for 1 minute, allowing it to become fragrant. Stir in the spinach and cook until wilted (if using fresh) or warmed through (if using frozen). In a mixing bowl, combine the spinach mixture, vegan ricotta, ground nutmeg, salt, and pepper. Mix until well incorporated.

Assemble the Pie: Preheat the oven to 375°F (190°C). Divide the dough into two portions: one slightly larger than the other. Roll out the larger portion on a floured surface to fit your baking dish, leaving some overhang. Transfer the dough to the baking dish and gently press it into place. Trim excess if needed. Spoon the spinach and ricotta mixture into the prepared crust, spreading it out evenly. Roll out the smaller piece of dough to form the top crust. Drape it over the filling, then seal the edges by pinching or pressing with a fork. Brush the top with plant-based milk to give it a golden shine when baked.

Bake: Make a few small slits in the top crust to allow steam to escape during baking. Bake for 35–40 minutes, or until the crust turns a rich golden brown. Remove from the oven and let the pie cool for a few minutes before slicing and serving.