Torta di Verdure

Sweet spinach pie

This sweet is sold in most of Lucca’s delicatessans & tastes something like a Tuscan version of American pumpkin pie.


For the Pastry

  • 11 oz/300 g plain white flour
  • oz/80 g sugar
  • 4 oz/100 g butter, softened
  • 2 egg yolks
  • pinch salt

For the Filling

  • 7 oz/200 g zucchini/courgettes
  • 11 oz/300 g spinach or swiss chard
  • 3 oz/75 g sugar
  • 2 oz/50 g pine nuts
  • oz/30 g raisins
  • 1 egg, beaten
  • 2 tbsp grated orange peel
  • 2 tbsp grated parmesan
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • pinch salt
  • 1-1¼ oz/25-30 g butter


To make the pastry, sift the flour on to a pastry board or worksurface. Make a hole in the middle and put in the butter, sugar, salt and egg yolks. Work into a soft smooth dough with your fingertips. Cover and leave for 2 hours in a warm place.

To make the filling, first chop the zucchini and spinach finely, discarding any tough stalks. Wash and drain well, then simmer in the butter until soft. Let cool and then mix well with the other ingredients.

When the dough is ready, cut off about a quarter and keep aside to make a lattice top for the pie. Roll the remainder out into a large circle and place in a greased, floured flan dish. Pour in the filling. Roll out the remaining pastry and cut into strips for the lattice top. Brush with beaten egg yolk and bake for 25-30 minutes in an oven preheated to 375°F/190°C/Gas 5 (until a toothpick put into the centre of the pie comes out dry).