Spinach-Rice Torta Squares

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READY IN: 1hr 30mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Position rack in the center of the oven; preheat to 325°; lightly oil a 13x9 inch baking dish; sprinkle with bread crumbs.
  • Tilt dish to coat with the crumbs, and tap out the excess.
  • Bring a medium saucepan of lightly salted water to a boil over high heat; add in the rice and decrease heat to medium.
  • Cook, uncovered, until the rice is tender (about 16 minutes); drain well and set aside.
  • Heat oil in a large nonstick skillet over medium heat; add in the onions.
  • Stir/saute 6 minutes or until the onions are tender.
  • Add in the garlic; stir until it gives off its aroma, about 1 minute.
  • Add in the spinach; cook, stirring often, just to evaporate any remaining liquid, about 3 minutes; set mixture aside.
  • 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.
  • Spread mixture in the baking dish; sprinkle remaining parmesan on top.
  • Bake until the torta feels firm when pressed in the center, about 45 minutes.
  • Cool completely in the dish; cut the torta horizontally into 6 equal strips, then vertically into 9 strips to make 54 pieces.
  • Arrange on a serving platter; serve at room temperature.
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