Thursday, September 9, 2010

SPINACH RICE TORTE

 At last, the recipe many have been waiting for. Some have been waiting for years.

This spinach torte went down a treat at Billie's first birthday party on the weekend. Her friend Marilla, just one day younger, couldn't get enough.

Now when I say spinach, I mean spinach. I'm afraid silverbeet - often called spinach in Australia - just doesn't cut it in this dish.

I make a hunza pie - yet to make an appearance here - which is very well suited to silverbeet. But please only make this torte with 'English' spinach - and fresh is always best.

This Italian dish is perfect picnic fodder, travels well, lasts a few days in the fridge, is delicious at room temperature and has been the star of many shared buffets.

I have adapted this from Julie Biuso's Italian Cooking - a great New Zealand classic.

SPINACH RICE TORTE

1 large bunch of spinach
1 T butter
1 cup arborio rice, or another Italian rissotto variety
3 T olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
fresh ground black pepper
fresh ground nutmeg
4 eggs, lightly beaten
1 cup freshly grated Parmesan cheese
1 T extra butter, melted

Preheat oven to 200c. Butter or oil a flan dish - ceramic is best as doesn't stick. If you don't have either use a cake tin with a removable base.

Place rice in a small pot filled with water and a bit of salt. Bring to boil, then simmer uncovered for 10-12 minutes or until just cooked. Drain and set aside to cool.

Pick and wash spinach leaves. Flick dry but leave a little water on leaves. Place butter in a large pot with spinach and cook on a medium heat. Shake/stir every minute or so. Once wilted, but not too cooked, remove from pot and leave to cool. 

Saute onions for a few minutes in oil before adding garlic. When very soft and a little browned add to rice. Chop spinach and add to rice with eggs, 3/4 cup of the cheese, nutmeg, and pepper. Combine with a large fork. Taste and add salt if needed. 

Pour into flan dish and drizzle top with melted butter and rest of parmesan. Bake for 20-25 minutes or until top is crisp.

Serve hot, warm or room temperature.



16 comments:

  1. I'm starving and that has made me even more so.

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  2. For special occasions or whenever we are invited for lunch...

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  3. Made it for a back yard birthday bash on the weekend - was so super quick and easy and altogether very yum. So thank you, thank you. Next - pumpkin and banana loaf. I need cake.

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  4. GREAT. The torte tastes even better outdoors I reckon

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  5. ho ho here I go. You would think as one of the long suffering waiters for this recipe I would follow it truly, but circumstances dictate that I try it with the copious amounts of rainbow chard we had to dig out of the garden. hmmm. will keep you posted, and try a couple of extra eggs. xxx t

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  6. Cheeky. But good to hear the news update yesterday - spinach torte works well with chard...

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  7. I made this this week for dinner and it was AMAZING! thank you for sharing such a great recipe. This is a top site and I will now be making all my meals from it. Yes: all.

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  8. Excellent news. Welcome Erin...you may win the prize - yes there is one - for making the most billie bites recipes. You have to comment each time you make something

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