eatwell farm: recipes | spinach and chard torta

Recipes

Spinach and Chard Torta "Torta di Riso con Spinaci e Bietole"

2 lbs. spinach and chard--any proportion you wish,        1 c. grated parmigiano-reggiano or pecorino romano
                leaves and stems both, washed well                4 eggs
1 c. cooked rice                                                            freshly grated nutmeg
1 leek, chopped roughly                                                1/4 c. (or more) bread crumbs
freshly ground pepper

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 member Rob Hopcke