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1
Make the dough: Put flour in a large mixing bowl.
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2
Stir together 1 cup water, 1 teaspoon salt and 4 tablespoons oil, then pour over flour and mix until dough comes together in a rough ball.
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3
Turn out onto a floured board and knead until smooth, 2 to 3 minutes, adding more flour if dough is sticky.
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4
Wrap and set aside at room temperature for 30 minutes.
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5
(May refrigerate overnight and bring to room temperature.)
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6
Make the filling: Bring a large pot of water to a boil.
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7
Working in batches, blanch a handful of greens at a time, dropping them into the water until just wilted, then cooling in a colander under running water.
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8
Divide greens into 4 balls and squeeze to remove as much water as possible.
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9
Chop greens coarsely with a large knife, then squeeze again.
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10
There should be about 4 cups cooked greens.
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11
Heat 2 tablespoons oil in a large skillet or wide pot over medium heat.
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12
Add onions and a little salt and cook, stirring, until softened, about 5 minutes.
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13
Add greens, season generously with salt and pepper, and mix well.
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14
Turn off heat.
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15
Add nutmeg, ricotta and half the Parmesan and mix.
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16
Taste and adjust; it should be highly seasoned.
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17
Beat 4 of the eggs.
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18
Set aside 3 tablespoons beaten egg; add remaining beaten egg to greens and mix well.
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19
Let cool.
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20
Heat oven to 375 degrees.
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21
Cut dough into 4 pieces and form into balls.
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22
Roll out each ball into a very thin 12-inch circle.
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23
Place 1 dough circle on a 12-inch pizza pan lined with parchment.
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24
Brush lightly with oil, then lay another dough circle on top.
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25
Spoon greens evenly over dough to a 2-inch thickness, leaving a 1-inch border of dough.
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26
Smooth the surface.
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27
With a soup spoon, make 5 indentations in greens and crack a raw egg into each depression.
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28
Sprinkle with remaining Parmesan.
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29
Cover with another dough circle and paint lightly with oil.
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30
Place last dough circle on top.
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31
Using a paring knife, trim any excess dough at perimeter of pie.
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32
Fold outer edges together and crimp to seal pie.
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33
Paint top with reserved beaten egg.
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34
Sprinkle with sugar if desired.
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35
Using a paring knife, make 2 or 3 steam vents.
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36
Bake for about 45 minutes, until very well browned.
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37
Slide torta onto a cutting board and let cool slightly before slicing.
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38
May also be served at room temperature.
