Savory Tofu and Spinach Pie

For the Base:
1.5 cups of organic stone-ground soft wheat flour (or other flour of your choice)
3 Tabs sunflower oil (preferably deodorized)
1 Tab of dehusked hemp seeds
1 pinch of fine whole sea salt
cold still white wine to taste
For the Filling:
1/2 cup fresh spinach already cooked and squeezed (alternatively use frozen spinach)
1/2 package (7 oz) tofu
3 fresh sage leaves
1 tablespoon of chopped leek
1 tablespoon of extra virgin olive oil
1 tablespoon of nutritional yeast flakes
1/2 teaspoon of smoked paprika powder
1/2 teaspoon of grated fresh ginger
tamari soy sauce to taste
GF corn breadcrumbs to taste (polenta do?)

no instructions