Vegetable Pot Pie - Kidney Kitchen

Ingredients

• 1 ¾ cups unbleached flour
• 1 pinch sea salt
• 10 tablespoons unsalted butter, cut into small pieces
• ¼ cup ice water
• 2 tablespoons olive oil
• ½ pound (227 grams) spinach leaves, rinsed, stems removed and chopped
• 2 medium (121 grams) carrots, diced
• 1 stalk (50 grams) celery, diced
• 1 medium (196 grams) yellow squash, diced
• 8 ounces (227 grams) mushrooms, wiped cleaned and thinly sliced
• 4 eggs
• ¾ pound ricotta cheese
• 6 tablespoons dill, chopped
• ¼ cup basil, chopped
• ¼ cup parsley, chopped
• ½ teaspoon nutmeg, ground
• ½ teaspoon black pepper, ground
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• ¼ cup parmesan cheese, grated
• 2 teaspoons water