Spinach-Rice Torta Squares

(from saymyname’s recipe box)

Source: Rick Rodgers

Serves 16 people

Categories: Appetizers, Rice


  • 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


  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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