I also encourage the use of other cheeses with, or instead of the Parmigiano-Reggiano seen herein. Fontina would be a great choice, as would almost any other melty variety. You can also double the recipe and use a taller spring form pan, which will give you a taller and more authentic looking torta.
Speaking of authentic, this isn’t. Whether sweet or savory, these are usually done with some kind of crust, which I generally skip. It’s not like it’s bad with a crust, but it adds another step, and for me the payoff isn’t worth the extra time, work, and calories. So, whether you’re making this to use up leftover rice and/or vegetable; or your playing the old “we’re having pie for dinner!” prank on your family, I hope you give this a try soon. Enjoy!
Ingredients for 6 portions: 1 tbsp olive oil, plus more as needed 3 cups chopped leeks (2 large leeks, about 1 cup sautéed) 3 cloves garlic, minced 2 cups cooked rice 1 1/2 cups finely chopped cooked spinach, squeezed very dry 2 large eggs, beaten 3/4 cup finely grated Parmigiano-Reggiano cheese, or other delicious cheese, plus more to dust pan and top 1 generous teaspoon fine salt, or to taste 1/2 tsp freshly ground black pepper pinch cayenne pinch nutmeg - 350 degrees F. for 35 - 40 minutes
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