1 ½ cups water, room temperature, plus more if needed
Egg wash, 1 egg beaten with 1 tablespoon water
1 pound Swiss chard, leaves and stems chopped roughly
1 pound spinach, chopped
½ cup finely diced pancetta
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, sliced
Salt and pepper
2 ½ cups freshly grated parmesan
1 cup ricotta cheese
1 cup chopped flat leaf parsley
½ teaspoon ground nutmeg
For the pastry, combine flour and salt in a large bowl. Add butter, lard, and water and mix to combine until the dough forms into the shape of a ball. Add more water if needed. Wrap dough in plastic wrap and refrigerate for 30 minutes.
For the filling, add swiss chard to a big pot of salted boiling water and cook for 1 minute. Add spinach and cook for another minute. Strain greens and squeeze out excess moisture. Chop roughly and set aside.
Fry pancetta in a large skillet over medium-high heat until crispy. Lower heat to medium and add oil, butter, and garlic, stirring to combine. Remove from heat and let cool for 5 minutes. Add pancetta mixture to wilted, chopped greens, parmesan, ricotta, parsley, salt and pepper, and ground nutmeg stirring to combine thoroughly. Set aside.
Preheat oven to 400 F (205 C).
Remove dough from refrigerator and cut into 2 equal portions. On a lightly floured surface, roll both pieces into two large rectangles. Transfer one piece to a parchment paper covered baking sheet. Top with slightly cooled greens, leaving a 1 ½-inch (4 cm) border. Top with second piece of dough and crimp top and bottom pieces of dough together to enclose greens. Using a fork, poke numerous holes along the top of the dough. Brush with egg wash and bake for 30 minutes or until golden brown.