Preheat the oven to 375°F/190°C; place rack in the center.
Dice the butter into small cubes. Work it into the flour until it’s well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter will be scattered throughout the mixture.
Toss dough with a fork or your fingers, drizzle in the ice water. Stop adding water when the dough starts to clump and then take it in your hands. If it holds together easily, without crumbling, it’s ready. If it has dry spots, or pieces break off easily, add a bit more water until it’s totally cohesive.
Gather the dough into a ball. Gently shape into a disk. For better texture, chill the dough for at least 30 minutes before rolling. If dough has been refrigerated longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes
Roll dough on lightly floured surface, from center outward into circle 2-inches/ 5 cm wider than pie plate for the bottom crust. Transfer dough to a 10 inch/ 25 cm pie plate.
Line the crust with parchment paper, fill it with dried beans and bake in preheated oven for about 15 minutes. Set aside.
In a large frying pan, melt butter and olive oil over medium heat. Sauté onions and leek for about 3 minutes. Add bacon and sauté for two more minutes. Stir in spinach and sauté until the water from the spinach has evaporated.
Season with pepper. Add feta, cheddar, garlic powder, dill, semolina flour and mix well. Spoon mixture over the crust.
In a medium bowl, whisk together eggs and cream. Season with salt, pepper and nutmeg. Pour into the pastry shell, allowing egg mixture to combine with spinach mixture.
Bake for 40-45 minutes or until a knife inserted in center comes out clean.
