Ingredients
Original
recipe makes 1 torta
3 tablespoons olive oil
4 tablespoons finely grated
Parmigiano-Reggiano cheese, divided
1 cup finely grated Parmigiano-Reggiano cheese
2 large eggs, beaten
3 cups chopped leeks
4 cloves garlic, minced
2 cups cooked rice
2 cups finely chopped cooked spinach, squeezed
dry
1 teaspoon
salt, or more to taste
1/2 teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 pinch ground nutmeg
Directions
1-Preheat
oven to 350 degrees F (175 degrees C). Brush a pie plate with 1 tablespoon
olive and dust with 1 tablespoon Parmigiano-Reggiano cheese.
2-Heat
remaining olive oil in a large skillet over medium heat. Cook and stir leeks
with a pinch of salt in hot oil until leeks are soft and sweet, 8 to 10 minutes. Add garlic into leeks and cook
until fragrant, about 1 minuteand half.
3-Put leek
mixture, rice, eggs, salt, black pepper, spinach, 3/4 cup Parmigiano-Reggiano
cheese, cayenne pepper, and nutmeg together in a bowl. Transfer spinach-rice
mixture to the prepared pie dish and smooth the surface with a spatula; dust
the top with remaining 1 tablespoon Parmigiano-Reggiano cheese.
4-Bake in
the preheated oven until torta is lightly browned around the outside and firm
to the touch, 40 to 45 minutes.