Preheat oven to 400° F. Remove the stems of the chard and chop to make ½ cup. Coarsely chop the chard leaves and set aside.
Heat the oil in a skillet over medium-low heat. Add the garlic and onion. Sauté 3 minutes. Add the stems. Sauté another 3 minutes. Add the chard leaves, oregano and raisins. Cover and cook 4 minutes.
Remove the cover. Increase heat to medium-high. Stir ingredients, cooking for 1 minute or until most of the liquid has evaporated. Remove from heat and add the toasted pine nuts.
Unroll the pie crust and place on a baking sheet or in a rectangular casserole dish. Sprinkle a little more than half of the cheese on half of the pie crust leaving the outer 1 inch of the edge clean.
Add the beaten egg and the remaining cheese to the vegetables and toss quickly to keep the egg from cooking. Scoop the chard mixture on top of the pie crust and feta cheese. Fold the other half of the pie crust over the filling, join edges, and seal with a fold.
Bake for 25 to 30 minutes until crust is a golden brown. Remove from oven and let sit 5 minutes. Cut into 2 to 4 pieces and serve.