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Begin by rolling out the pastry so that it can be pressed into the base of a 20cm springform tin or greased pie dish, with any excess trimmed off and saved for another use.
Heat the butter and a generous glug of olive oil in a wide, heavy-bottomed saucepan or wok.
Add the chopped onion and leek, and season thoroughly, before frying over a low to medium heat for 10 minutes, or until softened.
Add the garlic and cook for a further five minutes.
Meanwhile, boil the potatoes in salted water for about 10 minutes, until tender, then drain and add to the softened onion mix.
Fold in the spinach leaves, spring onions, nutmeg, mustard, Marmite, 150g of the grated cheese and the double cream.
Stir thoroughly to combine.
Pour the cheese-and-potato mixture into the pastry-lined dish, level, then grate the remaining 50g cheese on top.
Bake in the middle of a 200C (180C fan)/390F/gas 6 oven for 40 minutes, until golden and bubbling.
Leave the pie to cool and set for at least 20 minutes, then turn out on to a plate and slice into thick wedges.