Best Spinach Cheese Onion Rice Torte Recipes

Spinach Torte image

Provided by Jac8136

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons oil
1 garlic clove, peeled and minced
1/2 yellow onion, peeled and chopped
1 lb spinach leaves, washed and coarsely chopped
2 eggs
1 teaspoon dill
1/4 cup unsalted butter
18 sheets phyllo dough, room temperature
1/2 cup dry breadcrumbs (unseasoned)

Steps:

Preheat oven 400°F.
Heat oil in skillet large enough to hold spinach.
Saute garlic and onion in skillet over medium heat until golden.
Add spinach to pan and stir over medium heat until spinach is reduced and cooked.
Drain in colander.
Meanwhile, beat eggs until frothy.
Add to spinach mixture. crush dill between fingers and add to spinach and egg mixture. Cool.
In a small saucepan,melt butter.
Prepare Phyllo as per directions on box (defrost 8 hours at room temperature before use). Separate three sheets of Phyllo dough and place on counter.Using a pastry brush,sparingly coat top layer with butter.
Sprinkle with a tablespoon of breadcrumbs.Separate three more sheets of Phyllo on top of the first layer.
Again, lightly brush with melted butter.Sprinkle with bread crumbs.Continue six times, or until you have counted a total of 18 layers of Phyllo.
Evenly spread out spinach mixture onto the top.
Starting with the long end, roll up as a jelly roll, keeping it as tight as you can.
Place on buttered baking sheet seam side down.
Bake immediately in oven 25 minutes.
To serve, slice in one inch interval diagonally.

Nutrition Facts : Calories 570.6, Fat 30.5, SaturatedFat 11.1, Cholesterol 136.2, Sodium 638.6, Carbohydrate 60.6, Fiber 4.9, Sugar 2.3, Protein 14.6

Spinach Torta image

Provided by Joanne Bellezza-Loughlin

Time 1h30m

Number Of Ingredients 9

2 box frozen spinach
3 lb onions, sliced thin
olive oil
1/2 c grated parmesan cheese
1 pkg cream cheese, room temperature
4-5 eggs, slightly beaten
1/2 c italian bread crumbs
salt and pepper to taste
1 pkg pillsbury ready pie crust

Steps:

1. Thaw, drain and squeeze the spinach well to remove any liquid. Place in a large bowl.
2. Saute onions in a large skillet in olive oil over medium heat until soft and translucent - approximately 15 minutes.
3. Add the parmesan cheese, softened cream cheese, eggs, bread crumbs and salt and pepper to the spinach. Mix well.
4. Add the spinach mixture to the onions and mix well.
5. Roll out one of the pie crusts and place into the bottom of a 9 x 13 inch casserole dish. Fill with the spinach mixture.
6. Roll out the second pie crust and place on top of casserole. Prick the top pie crust with a fork and brush with a little oil.
7. Bake at 350 degrees for 1 hour. Let cool around 10 minutes or so before cutting into squares. Can serve at room temperature.

Torta Di Riso image

Provided by Annacia

Categories Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup arborio rice (risotto)
3/4 cup frozen spinach
3 medium eggs
1 medium onion
4 tablespoons grated parmesan cheese
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
1 pinch nutmeg

Steps:

Preheat the oven to gas mark 6, 200ºC, 400ºF.
Defrost the spinach and squeeze as much liquid out of it as possible.
Boil the rice in salted water until 'al dente'.
Fry the onion in the olive oil until soft and golden.
Break the eggs into a cup and beat lightly.
Put the rice in a large bowl and add the Parmesan, nutmeg, salt and pepper. Mix well.
Add the spinach, onion and butter, followed by the eggs.
Mix everything together thoroughly.
Grease an ovenproof dish. Make sure it's not too big - the mixture should be three inches or so deep.
Bake for about 25 minutes, until firm and golden brown.