Creamed Greens Slab Pie

在一个大碗中，用1茶匙盐搅拌面粉。在碗上工作，将冷冻黄油磨碎在盒子刨丝器的大孔上。轻轻地将磨碎的黄油扔进面粉中。搅拌1/3杯冰水，直到面团均匀湿润。如果面团太干，加上更多的水。刮去工作表面，收集任何面包屑，然后轻轻揉捏，直到面团聚在一起。将面团切成两半，然后将它们拍成正方形。将正方形包裹在塑料中，冷藏直至冷藏，约1小时。

Meanwhile, in a large saucepan, heat the olive oil until shimmering. Add the onion, garlic, crushed red pepper, and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the onion is softened, about 8 minutes. Add the collard greens and spinach in large handfuls, letting each handful wilt slightly before adding more, then add the wine. Cover and cook, stirring occasionally, until the mixed greens are wilted and just tender, about 10 minutes. Remove from the heat and let cool. Using a potato ricer, squeeze the excess liquid from the mixed greens and transfer them to a large bowl. Stir in the sour cream and nutmeg; season with salt and pepper.

将烤箱预热至400°。在面粉的工作表面上，将1片面团铺成13 x 9英寸的矩形。将面团滑到一条衬有羊皮纸的大烤盘上。重复第二块面团。冷藏15分钟。

Slide 1 rectangle of dough onto a work surface. Scatter the mixed greens evenly on the dough rectangle on the baking sheet, leaving a 1-inch border. Ease the other rectangle of dough on top of the mixed greens. Fold over the edge and crimp decoratively all around to seal. Brush the pie with the egg wash and sprinkle with flaky sea salt and freshly ground black pepper. Cut 24 small slits in the top and freeze for 15 minutes.

Bake the pie for about 50 minutes, until golden and crisp; rotate halfway through baking. Let cool for 15 minutes. Cut the pie into squares and serve.