SPINACH-RICE TORTA SQUARES

Spinach-Rice Torta Squares image

Provided by ratherbeswimmin

Categories Spinach

Time 1h30m

Yield 12-16 serving(s)

Number Of Ingredients 12

Previous Next

3 tablespoons dried Italian breadcrumbs
2/3 cup arborio rice
2 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
4 (10 ounce) boxes frozen chopped spinach, thawed and squeezed dry
12 large eggs
1 1/2 teaspoons dried basil
1 1/2 teaspoons crumbled dried rosemary
1 1/4 teaspoons salt
1 1/2 cups freshly grated parmesan cheese, divided
1 cup shredded smoked cheddar cheese or 1 cup extra-sharp cheddar cheese

Steps:

Position rack in the center of the oven; preheat to 325°; lightly oil a 13x9 inch baking dish; sprinkle with bread crumbs.
Tilt dish to coat with the crumbs, and tap out the excess.
Bring a medium saucepan of lightly salted water to a boil over high heat; add in the rice and decrease heat to medium.
Cook, uncovered, until the rice is tender (about 16 minutes); drain well and set aside.
Heat oil in a large nonstick skillet over medium heat; add in the onions.
Stir/saute 6 minutes or until the onions are tender.
Add in the garlic; stir until it gives off its aroma, about 1 minute.
Add in the spinach; cook, stirring often, just to evaporate any remaining liquid, about 3 minutes; set mixture aside.
In a big bowl, whisk the eggs, basil, rosemary, salt, and pepper together; add in the rice, spinach/onion mixture, 1 cup of parmesan cheese, and the cheddar cheese; mix well.
Spread mixture in the baking dish; sprinkle remaining parmesan on top.
Bake until the torta feels firm when pressed in the center, about 45 minutes.
Cool completely in the dish; cut the torta horizontally into 6 equal strips, then vertically into 9 strips to make 54 pieces.
Arrange on a serving platter; serve at room temperature.