Ingredients
- 2 Cups Rice Cooked Al Dente
- 1 Pkg. 10 Oz. Frozen Chopped Spinach Thawed and squeezed dry
- 3 Cloves Garlic Minced
- 1/2 Cup Onion Finely chopped
- 1/2 Cup Olive Oil Divided
- 2 Tblsp. Dried Mushrooms Soaked for 2 hours, then drained and finely chopped
- 5 Eggs One yolk reserved
- 1 Cup Pecorino Romano Finely grated,divided
Servings: Appetizer Servings
Instructions
- Combine cooled rice and spinach in a large mixing bowl and set aside. Heat a small fry pan and add one tablespoon of the olive oil. Add the onion and garlic and cook 3 – 4 minutes until soft but not browned. Remove from pan and allow to cool slightly.
- Add the chopped mushrooms to the bowl along with the cooled onions and garlic, stirring to combine. Reserve two tablespoons of the olive oil and add the remaining oil to the bowl. Stir to coat everything evenly with the oil.
- Separate one egg and set the yolk aside. Place the egg white in a small bowl and add the other four eggs. Beat lightly and add to the spinach mixture. Stir to blend. Add 2/3 cup of the cheese to the bowl and stir to combine
- Pour mixture into a greased rectangular glass baking dish. Smooth the top. Beat the reserved egg yolk with a little water and brush over the top of the torta. Sprinkle with the remaining cheese and drizzle with the reserved olive oil.
- Bake in a 375 degree oven for 30-35 minutes. It should feel firm to the touch, and the edges should be lightly brown.
- Remove from oven allow to set for 10 minutes before cutting into large or small squares depending on how you are serving it. Serve warm or at room temperature.
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