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1
Place the greens in a large pot.
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2
Add 3 cups of water, cover and set over medium heat.
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3
Bring to a boil and cook for 12 minutes, stirring occasionally, until wilted.
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4
Transfer to a colander.
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5
Once cool, wring out the greens to remove as much water as possible.
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6
Using a standing mixer fitted with a dough hook, mix the flours and 2 teaspoons salt until combined.
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7
Add 1 cup cold water and 1/4 cup olive oil and mix on medium speed for 8 minutes.
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8
(You can also mix by hand: Using a wooden spoon, combine the dry ingredients in a large bowl, then stir in the wet ingredients until combined.
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9
Transfer to a floured board and knead for 10 minutes.)
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10
Divide the dough into 2 equal pieces and let rest for at least 10 minutes.
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11
(The dough can be refrigerated for up to 1 day.)
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12
Preheat the oven to 400 degrees.
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13
Place half of the greens in a food processor and pulse until the pieces are about the size of a grain of rice.
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14
Transfer to a large mixing bowl.
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15
Repeat with the remaining greens.
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16
Process the scallions and herbs to a rough paste and mix into the greens.
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17
Stir in the egg, cheeses, 3 tablespoons olive oil and nutmeg.
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18
Season to taste with salt.
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19
Line a large cookie sheet with parchment paper and set aside.
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20
Flour a flat surface and roll one of dough balls into a circle about 16 inches in diameter, 1/8- to 1/16-inch thick, and lay it on the cookie sheet.
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21
Scoop the filling onto the dough and spread it evenly to 3/4 inch from the edge.
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22
Add more flour to the surface, roll out the second ball of dough and drape it across the filling.
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23
Trim the top layer so it hangs over the filling by 1/2 inch.
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24
Pinch together the layers.
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25
(If the dough doesn't stick, moisten the edges with a little water.)
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26
Slash two vents into the top of the pie and brush with the remaining 2 tablespoons olive oil.
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27
Bake until the pie is slightly puffy in the center and the filling has set, 40 to 50 minutes.
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28
If the top crust browns too quickly, cover it with foil.
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29
Cool before eating.
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30
It will keep 3 to 4 days at room temperature.
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31
If refrigerated, warm the slices in a skillet before eating.
