This is a forgiving and rustic pie. You start by making my very simple food-processor pie dough.  Roll it out into a rough circle between sheets of plastic wrap and drop it into a pie plate.  Spoon the filling into the middle of the pie, then fold in the edges, free-form style.  Bake it up and you’re done.  Family and friends will be amazed – “What, you made a savory pie on a weeknight!?”  Yes, you did.

Makes 4 to 6 servings
Hands-on time: 40 minutes
Total preparation time: 1 hour 30 minutes

Basic Butter Pastry (recipe below) or store-bought pastry for a single crust pie.
3/4 pound small boiling potatoes such as Yukon Gold or Red Bliss
1 medium onion
2 pounds cooking greens, such as chard, spinach, collards, mustard or a mixture (about 3 large bunches)
3 tablespoons olive oil
2 garlic cloves
2 ounces Gruyère cheese
1 ounce Parmigiano-Reggiano cheese
1 cup ricotta cheese
1/8 teaspoon nutmeg (preferably freshly grated)
Kosher salt and freshly ground black pepper
2 large eggs

Prepare the Basic Butter Pastry and chill half while you make the filling. (Freeze the remaining half for another use.) Preheat the oven to 375°F.

Scrub the potatoes and cut them into 1 ½-inch pieces (about 2 1/3-cups); Place them in a medium saucepan. Add cold salted water to cover by 1 inch. Bring the water to a boil over high heat; reduce the heat to low and simmer the potatoes 15 to 20 minutes until they are tender when pierced with a knife.

Meanwhile, finely chop the onion (about 1 cup). Thoroughly rinse and spin dry the greens, remove the tough stems and coarsely chop the leaves (about 24 cups). (If using chard the stems will be tender; reserve them to stir fry for another meal.)

Heat half the oil in a large skillet over medium heat until hot. Reduce the heat to medium-low; add the onion and a hefty pinch of salt and cook for 8 minutes or until it is golden. Mince the garlic, add it to the skillet and cook for 1 minute. Add half of the greens and cook for 4 to 5 minutes, stirring occasionally until they have wilted. Remove the greens with tongs to a medium bowl and repeat with the remaining oil and greens. Return the first batch of greens to the skillet and cook 2 minutes longer until any liquid that collected in the skillet has evaporated.

When the potatoes are done, drain and mash them with a potato masher. Combine the potatoes and the greens mixture in a large bowl and set them aside to cool slightly.

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. Fit the pastry into a 9-inch pie plate; press it against the side of the plate allowing the excess to hang over the edges. Put the pie plate in the fridge while you prepare the remaining ingredients.

Grate the Gruyère (about 1/2 cup) and microplane grate the Parmigiano-Reggiano (about 2/3 cup) or grate on the fine side of a box grater (about 1/3 cup). Stir the cheeses into the potato mixture along with the ricotta, nutmeg, and salt and pepper to taste.

Lightly beat the eggs; set aside 1 tablespoon. Stir the remaining eggs into the potato mixture and spoon the filling into the pastry-lined pie plate. Gently lift the overhanging pastry over the filling pleating as necessary to make it fit. (It will make a 1- to 1 to 1 1/2-inch border covering the edges of the filling which will be uncovered in the center.) Brush the pastry with the reserved 1 tablespoon egg.

Bake the pie on the middle shelf of the oven about 40 minutes or until the filling is heated through and the pastry is golden. Let stand 10 minutes before cutting

Basic Butter Pastry

Combine 2 cups unbleached all-purpose flour with 1/2 teaspoon table salt in the bowl of a food processor fitted with the chopping blade. Cut 12 tablespoons (1 ½ sticks) cold unsalted butter into thin slices and add to the flour mixture. Pulse 10 to 12 times until the mixture resembles coarse crumbs. Beat 2 large egg yolks with 2 tablespoons ice water and add to the mixture; pulse 4 to 5 times until a crumbly mixture forms. Press the mixture together to form a ball, adding more ice water if necessary to make it manageable. Yields enough pastry for two 9-inch pie shells or a double-crust pie