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Creamy Spinach Rice Pie

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
6 servings
Brunch Lunch Dinner
Creamy Spinach Rice Pie
Ingredients
  • 2 tablespoons olive oil, divided
  • 2 tablespoons finely grated Parmigiano-Reggiano cheese, divided
  • 3 cups chopped leeks
  • 1 pinch salt
  • 3 cloves garlic, minced
  • 2 cups cooked rice
  • 1 1/2 cups finely chopped cooked spinach, squeezed dry
  • 3/4 cup finely grated Parmigiano-Reggiano cheese
  • 2 large eggs, beaten
  • 1 teaspoon salt, or more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 1 pinch ground nutmeg
Instructions
1
Preheat your oven to the desired temperature of 350 degrees Fahrenheit or 175 degrees Celsius.
2
Next, prepare your baking dish by applying a thin layer of olive oil to the surface and coating it with 1 tablespoon of Parmigiano-Reggiano cheese.
3
In a separate pan, heat the remaining 1 tablespoon of olive oil over medium heat on your stovetop. Add sliced leeks and a pinch of salt, then cook and stir until they become tender and have a sweet flavor, taking around 5 to 10 minutes.
4
Add minced garlic to the pan and cook until it emits a fragrant aroma, approximately 1 minute. Transfer the mixture to a bowl for later use.
5
In another bowl, combine cooked rice, chopped spinach, 3/4 cup of Parmigiano-Reggiano cheese, beaten eggs, a teaspoon of salt, black pepper, cayenne pepper, and nutmeg.
6
Mix the ingredients together until well combined, then add them to the bowl containing the cooked leeks. Transfer the mixture to your prepared pie plate and smooth out its surface using a spatula.
7
Finally, sprinkle the top of your torta with the remaining 1 tablespoon of Parmigiano-Reggiano cheese.
8
Place your torta in the preheated oven and bake until it is lightly browned around the edges and firm to the touch, taking approximately 35 to 40 minutes.