Serves 6

Pastry
2 cups flour
½  box vegetable shortening
½ cup ice water
1 tsp salt

Filliing
1 lb silverbeet (Swiss Chard)
½ cup pistachio nuts, chopped
3 tbsp raisins, chopped
1/3 cup Parmesan cheese, freshly grated
½ cup Cheddar Chees, grated
4 eggs
2/3 cup milk or cream
¼ tsp ground nutmeg

To make Pastry:  sift the flour into a large bowl, add the salt chopped shortening using your fingers rub the shortening and flour together until it is fine and crumbly.  Add the water using a pastry blender or knife to mix to a firm dough, adding more water if necessary. Separate into two balls before rolling. Avoid overhandling.  Roll one ball of  dough on a lightly floured surface  with a rolling pin.  Line a greased 9 inch pie dish.  Wrap the remaining dough in plastic wrap and refrigerate bothe for 20 minutes.

To make Filling: Preheat the oven to 350°F.  Remove the stems fromt he silverbeet and wash the leaves thoroughly.  Shred finely.  Steam or  microwave for 3 minutes until tender.  Cool, squeeze out excess moisture and spread our to dry on paper towelling.  Remove the pastry from the refrigerator and sprinkle the chopped pistachios onto the pie crust.  Combine the silverbeet, raisins, and cheeses and spread over the nuts.  Whisk 3 of the eggs with the milk or cram and nutmeg and pour over the silverbeet mixture.

Roll out the remaining pastry to cover the top of the pie and trim the edges with a sharp knife.  Press the edges together to seal.  Beat the reamining egg and use it to brush the pie top.  Bake for 45 minutes or until golden .  Serve warm with a sala.