Spinach Quiche

	Make the dough. Cut the butter into cubes. Sift the flour into a blender bowl, add the cut butter. Mix until the mixture resembles coarse crumbs. Pour in olive oil and 2 tbsp of cold water. Whisk until smooth.
	Transfer the dough to a floured work surface. Knead by hand for 2-3 minutes. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour.
	Preheat the oven to 190°C. Grease the baking pan with butter. Roll out the dough into a thin circle, place it in the pan, covering the bottom and sides. Prick the dough in several places with a fork, cover with parchment paper, and fill with dried beans. Bake in the oven for 15-20 minutes.
	Meanwhile, prepare the filling. Wash the spinach and trim the stems. Heat butter and olive oil in a pan, add the spinach. Cook for 2 minutes, then remove from heat and season with black pepper.
	Clean the sprat from the head, entrails, and bones. Blend half of the sprat with the spinach, sour cream, egg, and yolks in a blender.
	Remove the dough from the oven (do not turn off the oven), take out the beans and paper, let it cool slightly. Pour in the prepared filling and return to the oven for 20 minutes. Then arrange the remaining sprat around the pie and bake for another 5 minutes. Serve warm or cold.