Categories: Appetizers, Rice

Ingredients

• 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

Directions

1. Position rack in the center of the oven; preheat to 325°; lightly oil a 13×9 inch baking dish; sprinkle with bread crumbs.

2. Tilt dish to coat with the crumbs, and tap out the excess.

3. Bring a medium saucepan of lightly salted water to a boil over high heat; add in the rice and decrease heat to medium.

4. Cook, uncovered, until the rice is tender (about 16 minutes); drain well and set aside.

5. Heat oil in a large nonstick skillet over medium heat; add in the onions.

6. 6

7. Stir/saute 6 minutes or until the onions are tender.

8. Add in the garlic; stir until it gives off its aroma, about 1 minute.

9. Add in the spinach; cook, stirring often, just to evaporate any remaining liquid, about 3 minutes; set mixture aside.

10. 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.

11. Spread mixture in the baking dish; sprinkle remaining parmesan on top.

12. Bake until the torta feels firm when pressed in the center, about 45 minutes.

13. Cool completely in the dish; cut the torta horizontally into 6 equal strips, then vertically into 9 strips to make 54 pieces.

14. Arrange on a serving platter; serve at room temperature.

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