Clean, wash and drain the chard well and dry thoroughly. Knead the flour with the lard, the oil and warm water to obtain a rather stiff dough. Knead for about 10 mins, wrap in a sheet of wax paper and keep in a cool place for about one hour.
Make a battuto with lard, parsley, garlic, and onion. Chop the chard very finely. Lightly sauté the battuto with 2 tbs. Oil. When the lard has melted add the chard and cock for about 5 mins. Put in a bowl and let cool. Add the eggs and, if necessary, a pinch of salt and pepper. Lightly coat a spring form pan with high sides (12-in. in diameter) with olive oil.
Split the dough in two balls, one twice the size as the other. Roll out the bigger batch with a rolling pin and make a disk large enough to line a 12-in. baking pan (bottom and sides). Arrange the chard in layers, sprinkling each layer with grated cheese. Roll out the remaining batch of dough, making a disk larger than the diameter of the baking pan. Roll this disk around the rolling pin and unroll over the chard. Since the top disk is larger than the baking pan, it will have a bumpy surface.
Pinch the edges of the two disks of dough together; drizzle with a little olive oil and bake at about 400ºF for 40 mins.
In Emilia, a piece of hard-lard is sometimes used instead of oil to dot the dough. Scarpazzone can be served either hot or cold.
