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1
Make the dough In a food processor, pulse the flour, cheese and salt.
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2
Pulse in the butter until the mixture resembles small peas.
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3
Sprinkle with the ice water and pulse until the dough is evenly moistened and just starts to come together.
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4
Scrape the dough out onto a work surface and gather it into a ball; divide in half and pat each half into a 6-inch disk.
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5
Wrap the disks in plastic and refrigerate until well chilled, about 1 hour.
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6
Meanwhile, make the filling In a large skillet, heat the olive oil.
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7
Add the Swiss chard stems and cook over moderate heat, stirring occasionally, until tender, 8 to 10 minutes.
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8
Add the kale and garlic and cook until the kale is wilted, about 3 minutes.
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9
Stir in the Swiss chard leaves and season with salt and pepper; cover and cook until wilted, about 3 minutes.
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10
Drain the greens in a colander and let cool to lukewarm.
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11
In a bowl, mix the greens, ricotta salata and soppressata.
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12
Season the filling with salt and pepper, then stir in the beaten eggs.
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13
Preheat the oven to 400.
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14
On a lightly floured work surface and using a lightly floured rolling pin, roll out 1 piece of the dough to an 11-by-15-inch rectangle, a scant 1/8 inch thick.
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15
Ease the dough into a 9-by-13-inch baking pan, pressing the dough into the corners.
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16
Refrigerate the bottom crust until chilled, about 15 minutes.
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17
Sprinkle the flour over the chilled crust and scatter the filling evenly over the bottom.
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18
Trim any dough that's more than 1/2 inch above the filling.
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19
Roll out the remaining dough to an 11-by-15-inch rectangle, a scant 1/8 inch thick.
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20
Ease the dough over the filling and trim the overhang to 1/2 inch, then fold the rim over onto itself and pinch to seal.
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21
Score the top of the pie in a diamond pattern and brush with the egg wash. Sprinkle with sumac and sesame seeds.
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22
Bake the pie for about 20 minutes, until just starting to brown.
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23
Reduce the oven temperature to 375 and bake for 30 to 35 minutes longer, until golden.
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24
Let the pie cool for 15 minutes before cutting it into squares; serve warm or at room temperature.
