Spinach-Rice Torta Squares

Made This Recipe? Add Your Photo

Total Time
1hr 30mins
45 mins
45 mins

Rick Rodgers, Celebrations 101

Skip to Next 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.