For dough, in a food processor combine flour, butter, and 1/2 teaspoon salt. Cover and pulse mixture with several on/off turns until coarse crumbs form. Slowly add 2 tablespoons of the water through the feed tube, processing just until dough comes together. If needed to get dough to come together, add the remaining 2 tablespoons water, 1 tablespoon at a time, and process just until dough comes together. Gather dough into ball, kneading gently until it holds together. Form into a flat disk. Wrap in plastic wrap. Set aside at room temperature until ready to use.
In a 4- to 6-quart Dutch oven heat 1 inch salted water until rapidly boiling. Add half of the greens. Cover and simmer for 1 to 2 minutes or until wilted. Using tongs or a slotted spoon, transfer greens to a colander set in a sink. Repeat with the remaining greens. Drain greens well; pat dry with paper towels.
Preheat oven to 350 degrees F. In a large bowl combine greens, eggs, Parmesan cheese, raisins, 1/2 teaspoon salt, and the pepper. Set aside.
On a lightly floured surface, roll out dough to a 17x12-inch rectangle (dough will be tender). Carefully wrap dough around the rolling pin and transfer to a 15x10x1-inch baking pan (if the dough tears, press it together with your fingers). Press dough into bottom and up sides of the baking pan. Spread greens mixture evenly over dough.
Bake for 35 to 40 minutes or until crust is golden brown and greens mixture is set. Cool slightly in pan on a wire rack; serve warm or at room temperature.