1. Preheat your oven to 375°F (190°C).

2. In a large mixing bowl, combine the flour and water to make the pie crust.

3. Roll out half of the dough and place it in a greased pie dish.

4. In a separate bowl, mix together the chopped spinach, ricotta cheese, beaten egg, salt, and pepper.

5. Spread the spinach and ricotta mixture evenly over the pie crust.

6. Dot the top of the pie with the unsalted butter.

7. Roll out the remaining dough and use it to cover the pie. Crimp the edges to seal the pie.

8. Cut a few slits in the top crust to allow steam to escape.

9. Brush the top crust with the olive oil and bake for 35 to 40 minutes, or until golden brown.

10. Serve warm, garnished with the sun-dried tomatoes.