Torta pasqualina (Giant green pie)

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 10-12


By Donal Skehan
From Saturday Kitchen


For the dough

  • 375g/13oz plain flour, plus extra for dusting
  • 1 tsp salt
  • 4 tbsp olive oil

For the filling

  • 1.15kg/2½lb greens (mix of chard, spinach or other greens)
  • 2 tbsp olive oil, plus extra for brushing
  • 1kg/2lb 4oz onions, roughly chopped
  • 350g/12oz ricotta
  • 85g/3oz Parmesan, finely grated
  • grated nutmeg, to taste
  • 9 large free-range eggs, 4 beaten, 5 left whole
  • 2 tsp caster sugar (optional)
  • salt and freshly ground black pepper
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