Spinach-rice Torta Squares

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 position rack in the center of the oven; preheat to 325°; lightly oil a 13x9 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 stir/saute 6 minutes or until the onions are tender.
• 7 add in the garlic; stir until it gives off its aroma, about 1 minute.
• 8 add in the spinach; cook, stirring often, just to evaporate any remaining liquid, about 3 minutes; set mixture aside.
• 9 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.
• 10 spread mixture in the baking dish; sprinkle remaining parmesan on top.
• 11 bake until the torta feels firm when pressed in the center, about 45 minutes.
• 12 cool completely in the dish; cut the torta horizontally into 6 equal strips, then vertically into 9 strips to make 54 pieces.
• 13 arrange on a serving platter; serve at room temperature.