Trim off any thick stems from sweet potato greens then add to boiling water and blanch for 60 seconds
Immediately transfer sweet potato greens to a bowl filled with ice water to stop the cooking. Drain
Heat oil in a large pan or wok over medium heat. Add scallions, garlic, ginger, turmeric, peppers, and lemongrass. Stir until fragrant, 1 to 2 minutes. Stir in soy sauce
Add coconut milk and water, then bring to a simmer
Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes
Season with salt and pepper to taste, and squeeze of lime.
Spoon into bowls and serve with rice or grain of your choice.
Make the dough: Put flour in a large mixing bowl. 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.
Turn out onto a floured board and knead until smooth, 2 to 3 minutes, adding more flour if dough is sticky. Wrap and set aside at room temperature for 30 minutes. (May refrigerate overnight and bring to room temperature.)
Make the filling
Heat 2 tablespoons oil in a large skillet or wide pot over medium heat. Add onions and a little salt and cook, stirring, until softened, about 5 minutes. Add greens, season generously with salt and pepper, and mix well.
Coarsely chop greens, add to mixture and cook until just beginning to wilt. Turn off heat.
Add nutmeg, ricotta and half the Parmesan and mix. Taste and adjust; it should be highly seasoned. Beat 4 of the eggs. Set aside 3 tablespoons beaten egg; add remaining beaten egg to greens and mix well. Let cool.
Heat oven to 375 degrees. Cut dough into 4 pieces and form into balls. Roll out each ball into a very thin 12-inch circle. Place 1 dough circle on a 12-inch pizza pan lined with parchment. Brush lightly with oil, then lay another dough circle on top.
Spoon greens evenly over dough to a 2-inch thickness, leaving a 1-inch border of dough. Smooth the surface. With a soup spoon, make 5 indentations in greens and crack a raw egg into each depression. Sprinkle with remaining Parmesan.
Cover with another dough circle and paint lightly with oil. Place last dough circle on top. Using a paring knife, trim any excess dough at perimeter of pie. Fold outer edges together and crimp to seal pie. Paint top with reserved beaten egg. Using a paring knife, make 2 or 3 steam vents.
Bake for about 45 minutes, until very well browned. Slide torta onto a cutting board and let cool slightly before slicing. May also be served at room temperature.
