Broccoli and ricotta torta


For the dough

  • 1 tsp dried yeast
  • 1 small pinch sugar
  • 250g plain flour
  • 200ml lukewarm water
  • 1 pinch salt
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp whole milk

For the filling

  • 500g broccoli or other greens
  • 300g ricotta
  • 1 egg
  • 5 tbsp grated parmesan
  • Salt and pepper
  • Dry breadcrumbs


  1. Put the yeast in a large bowl, add a third of the water, stir and leave for 10 minutes. Add half the flour and another third of water, a pinch of salt and sugar, the oil and milk and stir until smooth. Finally, add the last third of water and the rest of the flour and bring everything together into a soft, compact dough.
  2. Turn on to an oiled board and knead and fold for five minutes, pat into a ball, return to an oiled bowl, cover with clingfilm and leave to rise for three hours.
  3. Meanwhile, make the filling: boil the broccoli until tender, drain and leave to cool. In a large bowl mash the broccoli with the ricotta, egg, parmesan, salt and black pepper. Taste to make sure you have a well flavoured filling.
  4. Set the oven to 200C/390F/gas 6 and put a flat baking tray in to heat. Divide the dough in half. Working on a piece of greaseproof paper (so you can slide the pie off later) roll one half into a circle of 25cm diameter, sprinkle with dry breadcrumbs – keeping an inch (2.5cm) short of the edges, and then spread the filling over the crumbs. Finish with a zig-zag of oil in a thin stream. Roll the second half of the dough into a disc large enough to cover the first, lay it over the filling, and press the edges of the dough together to seal.
  5. Slide the pie on to the hot tray, brush with a mixture of water and olive oil or beaten egg and bake for 25 minutes, or until golden. Leave it to rest for at least 20 minutes before cutting, then wrapping it in foil or a tea towel to take to the picnic.
Vicky Skingley