Add the flours, salt, water, olive oil and egg yolk (reserve the egg white) into the mixing bowl and cook 40 seconds on Dough speed. Remove the dough, cover it with a cloth and let it rest.
Add the onion quarters and the garlic cloves into the mixing bowl and mince 5 seconds on speed 5. Use the spatula to scrape the sides of the bowl, add the olive oil and cook 5 minutes, at 100°C on speed 2.
Add the courgettes cut into pieces, the spinach and the salt and cook for another 4 minutes, at 120°C on speed 1, without the measuring cup.
Pour in the flour, season with pepper and use the spatula to scrape the sides of the bowl. Cook for another 2 ½ minutes, at 100ºC on speed 2, without the measuring cup.
Remove the mixture into another bowl, let it cool, and mix in the diced cheese and slivered almonds. Pre-heat the oven at 180 C.
While the filling cools down, roll out about ⅔ of the dough using a rolling pin and flour, cut into circles and line the pie shells. Fill the shells with the mixture and cover with the remaining dough.
Brush the surface of the pies with the slightly beaten egg white and sprinkle with the sunflower seeds. Bake for 45 minutes.