1. Preheat the oven to 375°F or 190°C. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together 250g or 2 1/4 cups of flour and 6g or 1 1/2 teaspoons of baking powder. Add 115g or 1/2 cup of cold butter and use a pastry blender or your fingers to work it into the flour until it resembles coarse crumbs.

3. Gradually pour in 120ml or 1/2 cup of milk, stirring the mixture with a fork until it forms a shaggy dough. Turn it out onto a lightly floured surface and knead a few times until it comes together.

4. Roll the dough out to a thickness of about 3mm or 1/8 inch. Transfer it to a 23cm or 9-inch pie dish and trim the edges to fit. Crimp the rim to seal.

5. In a separate bowl, combine 200g or 2 cups of chopped spinach, 115g or 1/2 cup of crumbled feta cheese, and 15g or 1 tablespoon of chopped thyme. Season with salt and pepper to taste.

6. Spread the spinach mixture evenly over the bottom of the pie crust, leaving a 2.5cm or 1-inch border around the edges.

7. Roll out the remaining dough to a thickness of about 3mm or 1/8 inch. Use a pastry cutter or a knife to cut it into strips for a lattice-top crust.

8. Place the lattice strips on top of the filling, weaving them into a lattice pattern. Trim the edges and press the strips gently to seal.

9. Brush the top crust with a little milk or beaten egg and cut a few slits in the top to allow steam to escape.

10. Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is hot and bubbly. Serve warm and enjoy!