Preheat oven to 375F (190C).

Prepare dough by combining yeast, sugar, and warm water.

Let stand until foamy (5 minutes).

Whisk in olive oil, egg, and salt.

Gradually whisk in flour until dough is stiff.

Knead dough on a floured surface until smooth and elastic (4 minutes).

Place dough in an oiled bowl, cover, and let rise until doubled (45 minutes).

Chop chard into bite-sized pieces.

Melt butter in a skillet and add chard.

Roast until chard wilts (10 minutes).

Season with salt.

Add green onions, spinach, arugula, parsley, and basil.

Cook until tender (5 minutes).

Add raisins, salt, and pepper.

Reserve 2 tablespoons of beaten eggs.

Whisk remaining eggs with ricotta and milk until smooth.

Stir in cheeses, nutmeg, and greens.

Season to taste.

Divide dough into 2 pieces.

Roll out one piece to an 11-inch round.

Fit dough into a 9-inch springform pan.

Add filling.

Roll out second piece of dough and cut into strips.

Create a lattice pattern on top of the filling.

Cut extra dough and fold over the strips, crimping the edges.

Brush lattice and rim with reserved egg.

Bake for 25-30 minutes, or until golden brown.

Let cool for 10 minutes on a wire rack, then remove the springform rim.

Let cool for 20-30 minutes before serving.