Donal Skehan spinach pie with ricotta cheese (torta pasqualina) on Saturday Kitchen.

The ingredients for the dough are: 375g plain flour, plus extra for dusting, 1 tsp salt and 4 tbsp olive oil.

For the filling: 1.15kg greens (mix of chard, spinach or other greens), 2 tbsp olive oil, plus extra for brushing, 1kg onions, roughly chopped, 350g ricotta, 85g 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.