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1
Prepare the Basic Butter Pastry.
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2
Chill half while you make the filling.
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3
(Freeze the remaining half for another use.)
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4
Preheat the oven to 375F.
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5
Scrub the potatoes and cut them into 1 1/2-inch pieces (about 2 cups); place them in a medium saucepan.
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6
Add cold salted water to cover by 1 inch.
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7
Bring the water to a boil over high heat; reduce the heat to low and simmer the potacoes for 15 to 20 minutes, or until they are tender when pierced with a knife.
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8
Meanwhile, finely chop the onion (about 1 cup).
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9
Thoroughly rinse and spin dry the greens, remove the tough stems, and coarsely chop the leaves (about 24 cups).
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10
(If using chard, the stems will be tender; reserve them to stir-fry for another meal.)
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11
Heat the olive oil in a large skillet over medium heat until hot.
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12
Reduce the heat to medium-low; add the onion and cook for 5 minutes, or until it has softened.
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13
Press in the garlic (about 2 teaspoons) and cook for 1 minute.
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14
Add half the greens and cook for 4 to 5 minutes, or until they have wilted.
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15
Remove the greens with tongs to a medium bowl.
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16
Repeat with the remaining half of the greens.
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17
Return the first batch of greens to the skillet and cook for 2 minutes more, or until any liquid that collected in the skillet has evaporated.
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18
When the potatoes are done, drain and mash them with a potato masher.
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19
Combine the potatoes and the greens mixture in a large bowl and set aside to cool slightly.
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20
Meanwhile, roll out the pastry between lightly floured sheets of wax paper to make a 12-inch round; pat the edges of the pastry to make the round even.
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21
Fit the pastry into a 9-inch pie plate; press against the sides of the plate, allowing the excess to hang over the edges.
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22
Put the pie plate in the fridge while you prepare the remaining ingredients.
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23
Grate the Gruyere (about 1/2 cup) and Parmigiano-Reggiano (about 2/3 cup Microplane-grated or about 1/3 cup grated on the fine side of a box grater); fold the cheeses into the potato mixture along with the ricotta, nutmeg, and salt and pepper to taste.
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24
Lightly beat the eggs; reserve 1 tablespoon.
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25
Stir the rest of the eggs into the potato mixture and spoon the filling into the pastry-lined pie plate.
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26
Gently lift the overhanging pastry over the filling, pleating as necessary to make it fit.
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27
(It will make a 1- to 1/2-inch border covering the edges of the filling, which will be uncovered in the center.)
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28
Brush the pastry with the reserved 1 tablespoon egg.
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29
Bake the pie for about 40 minutes, or until the filling is heated through and the pastry is golden.
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30
Let stand for 10 minutes before cutting.
