How to Make It
In a bowl, stir the flour with the oil, water and salt until a dough forms. Transfer to a lightly floured work surface and knead just until smooth. Wrap the pastry in plastic wrap and let rest for 30 minutes at room temperature.
In a large skillet, heat 1/4 cup of the oil until shimmering. Add the onion and cook over moderately high heat until softened, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the spinach to the skillet, a handful at a time, and cook just until wilted, about 2 minutes. Transfer to a colander and press out as much liquid as possible; let cool. In a bowl, combine the spinach with the sour cream and egg and season with salt and pepper.
Wipe out the skillet and heat the remaining 1 tablespoon of oil. Add the eggplant and cook over moderately high heat, stirring often, until golden and tender, about 5 minutes.
Preheat the oven to 350°. On a lightly floured surface, roll out the pastry to an 11-inch round a scant 1/4 inch thick. Transfer the pastry to a 10-inch fluted tart pan with a removable bottom; press it into the corners and a scant 1/2 inch up the sides. Spread the spinach filling over the pastry and top with the eggplant, olives, tomatoes and feta. Bake for about 40 minutes, or until the crust is golden.
Remove the side of the pan and cut the pizza into wedges. Serve warm.