Spinach pie

Combine the wholewheat flour, cake flour, cornflour and salt.
Grate in the butter and rub in until the mixture is crumbly.
Dissolve the cream of tartar in the iced water and add just enough of the liquid to the flour mixture to make a dough that is easy to roll out.
Divide the dough in two pieces, one slightly bigger than the other.
Press into flat circles, wrap in plastic wrap and chill for at least 15 minutes or until needed.
Remove the dough from the refrigerator 15 minutes before rolling out.
On a floured surface, roll out the larger piece of dough until thin.
Grease a 28 cm springform cake pan and line the base and sides with the dough.
Trim the edges with a sharp unserrated knife. Prick the base of the crust and chill.
Roll out the other piece of dough and cut out a circle the size of the pan. Cover with plastic wrap and set aside.
SPINACH FILLING: Preheat the oven to 180 ºC.
Place the spinach (well-rinsed, white ribs removed and cut into 2 cm strips) in a large mixing bowl and add a generous amount of sea salt.
Mix well and allow to stand for 1 hour. Rinse well and pat dry with paper towels.
Heat the olive oil in a pan and add half the spinach. Sauté gently until the leaves begin to wilt.
Remove to a side dish and repeat with the rest of the spinach. Add to the spinach in the dish and add the basil.
Beat the eggs, add the cheese and mix well.
Soak the sultanas in boiling water for 15 minutes. Drain and add.
Mix with the spinach mixture and season with salt and pepper.
Brush the unbaked crust with beaten egg white and spoon the filling into the crust, spreading evenly.
Place the dough circle on top, folding the edges over the sides.
Brush with beaten egg yolk and milk and bake until the crust is golden brown and done.
Allow to cool slightly before removing from the pan and cutting into slices with a sharp knife.
Serve lukewarm.