2 lbs. spinach and chard--any proportion you wish, leaves and stems both, washed well1 c. cooked rice 1 leek, chopped roughly freshly ground pepper 1 c. grated parmigiano-reggiano or pecorino romano 4 eggs freshly grated nutmeg 1/4 c. (or more) bread crumbs
Preheat over to 450F. Steam spinach and chard lightly until just tender. Squeeze out excess water and chop coarsely. Sautee leek in olive oil until golden. Reserving 1/2 cup cheese for topping, mix all ingredients well in a bowl (including the steamed greens and sauteed leeks). Prepare a 10" springform baking pan by buttering the sides and top and then sprinkling the inside with plain bread crumbs until coated. Transfer spinach/chard/egg mixture to the baking pan. On top, sprinkle the reserved cheese plus an additional 1/4 cup of bread crumbs. Bake for 15-20 minutes, until the top is lightly browned and crusty and torta is firm. Serve at room temperature, best if NOT refrigerated.
submitted by West Berkeley host Rob Hopcke, March 2007