In a small saucepan, bring rice and water to a boil over high heat. Reduce heat to a simmer, cover, and cook for 7 minutes until rice is halfway cooked. Rinse cooked rice under cold water and drain well.
Preheat your oven to 220°C, then line a 23cm pie dish with a single sheet of pastry.
Mix together the rice, spinach, oil, onion, cheese, bacon, and eggs until fully combined. Season generously with salt and pepper.
Spread mixture evenly into the pie plate. Lightly moisten the edges of the pastry with water. Place the remaining pastry on top and seal the edges by pressing them together. Brush the top of the pastry with milk. Bake for 18 to 20 minutes until the pastry is golden and crisp. Serve either hot or cold.