Place the washed Swiss chard or spinach in a dry pan over medium heat. Cover with a lid and allow to cook for 2-3 minutes until properly wilted. Stir once or twice during this time. Place chard in a colander and use your hands to squeeze out as much liquid as possible. Chop chard roughly and set aside to cool.
Slice the spring onions finely and fry over low heat in one tbs of olive oil until soft. Add the garlic and fry for a minute or two. Add the spring onions to the Swiss chard, along with the parsley and chives. Mix the ricotta, cottage cheese, eggs, salt, pepper and nutmeg and add this to the spinach. Mix well.
Line the bottom and sides of a loose-bottomed pie or cake tin with a sheet of phyllo pastry. Paint it lightly with olive oil and cover it with another sheet of pastry. Keep on adding sheets until you have a pastry base of at least 6 sheets all around, remembering to paint each sheet very lightly with the oil. Spoon the spinach mixture into the centre, fold over the pastry sides to cover the filling and bake in a pre-heated oven at the temperature indicated on the phyllo packaging until the pastry is golden and the mixture bubbling hot. It takes about 30 minutes. Drizzle the vine tomatoes with a bit of olive oil and roast them in a shallow roasting dish for the last 15 minutes of the baking time. Top the warm spinach pie with the roasted vine tomatoes, give it a sprinkling of flat-leaf parsley and a few basil leaves and serve right away. If you don’t eat this all at once, this pie will keep well until the next day. To keep the pastry crisp, simply reheat it in your oven at 100 degrees Celsius.