On the work board place the flour in a mound. Make a well in its center and fill with the butter at room temperature, the yolk, the oil and salt. Work all the ingredients together, adding at the end the quantity of water necessary to obtain a soft dough. Work well and set aside to rest for two hours.
In the meantime, boil the greens in salted water. Drain and squeeze, then put in a saucepan with butter and season with black pepper.
Cut the Venetian Berico-Euganeo Ham into very small cubes. In a tureen beat 2 eggs and mix with the ham.
On the board, work the dough into a sheet of pastry about six millimetres thick. Line an oven baking-pan with part of the pastry sheet. Spread on it a layer of Venetian Berico-Euganeo Ham mixture, a layer of slices of Asiago cheese and a layer of greens cooked in butter.
Cover with another layer of pastry sheet. Pinch together the borders of the two sheets of pastry. Pierce the surface to let the air out during cooking and brush with the beaten egg. Place in the preheated oven at 170°C and bake for 45 minutes.