Use a large blind baked pastry case as per pastry instructions, in the recipe list for besan pastry.
Preheat oven to 180 degrees Celsius.
Heat the oil in a wide pan and add the leek, onions and rosemary. Reduce the heat and sauté for 25 minutes stirring regularly. The onions and leek are ready when they have turned a golden brown colour.
Fill the part baked pastry shell with onions, add the raw spinach and top with ricotta. Bake in the oven for 20 minutes until the spinach is wilted.