Grease a shallow spring bottom pie dish with melted butter. Roll the short crust pastry on a lightly floured surface in a circular shape a few centimeters bigger than the dish. Gently place the pastry in the pie dishes with the sides overlapping the edges. Brush the bottom of the pastry with the pesto and line with the potatoes. Sprinkle over the mushrooms, smoked pork, onion and olives. Mash the ricotta together with the ‘gbejniet’ and season slightly with salt and pepper. Beat in the eggs, garlic, parsley pine nuts and a spoon of pesto. Spread the obtained mixture over the pie filling. Take the edge of the pastry and start over lapping until you obtain a semi closed pie. Brush with the milk and sprinkle with the seeds and rosemary. Bake in a moderate oven at 170°c for 45 minutes until the pastry is cooked and browned.