In a large bowl, mix together flour, salt, and sugar

Slice cold butter into thin pieces and add to the flour

Use a pastry cutter to break down the butter and incorporate it into the flour, until approximately pea size bits are formed.

Add 4 tbsp ice cold water and use a fork to blend and moisten the flour, being careful to not breakdown the butter pieces.

Grab a small handful of the dough and squeeze together. The dough should just barely hold together.

Add additional water 1 or 2 tsp at a time if too dry.

Wrap dough in plastic wrap and refrigerate 30 mins while preparing the rest of the ingredients..

Remove dough from the refrigerator and roll out on a floured surface until large enough to fit a 9 inch pie plate.

Place the dough in the pie plate and crimp the edges

In a large skillet, on medium heat, add olive oil, minced garlic, and spinach; stir the spinach until it's wilted, 3 to 4 mins.

Arrange a layer of potato slices in the crust, followed by the wilted spinach.

In a medium sized bowl, mix the eggs, milk and salt, then pour over the spinach and potatoes in the crust.

Add a layer of grated Parmesan cheese. (Amy says that you can put some cheese on the potatoes too, and that shaved cheese is a nice flavor treat when bitten into).

Place in oven, 40 to 50 mins until nicely browned and the eggs are set.

Let cool 10 mins then slice and serve.