Put 2 tablespoons olive oil together with the wine, olives, tomato paste, dried tomatoes and frozen spinach in a pan. Cook on medium heat stirring now and then.
Meanwhile cut the slices of bacon fat into strips.
When the spinach are thawed and the cooking juice is well retired, add the strips of bacon fat. Now taste for salt; add a pinch of it only if necessary.
Switch off the gas.
Preheat the oven to 200°C (400°F). Grease a baking pan with the remaining olive oil. Line the baking pan with the pie crust allowing it to flow over the edges.
Beat the eggs with a pinch of salt, pour them into the spinach mixture and stir quickly.
Spoon the mixture of spinach and eggs on the pie crust. Level the surface and refold the excess of dough over the surface.
Bake for about 20 minutes or until your pie is golden.
Serve the pie warm or cold.

Note

• - You can prepare this savoury pie in advance, even the day before
• - You can serve it as cold or warm appetizer or one-plate meal (in this case it serves 4). It’s ideal for a picnic or a buffet.