Torta di Riso

Make Chef John's recipe for savory rice pie (torta di riso) with fresh spinach, leeks, and eggs, then top it all off with Parmigiano-Reggiano cheese.

Preheat oven to 350 degrees F (175 degrees C). Brush a pie plate with 1 tablespoon olive and dust with 1 tablespoon Parmigiano-Reggiano cheese. Heat remaining olive oil in a large skillet over...


Ingredients

  • 2 tablespoons olive oil, divided
  • 2 tablespoons finely grated Parmigiano-Reggiano cheese, divided
  • 3 cups chopped leeks
  • 3 cloves garlic, minced
  • 2 cups cooked rice
  • 1 1/2 cups finely chopped cooked spinach, squeezed dry
  • 3/4 cup finely grated Parmigiano-Reggiano cheese
  • 2 large eggs, beaten
  • 1 teaspoon salt, or more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 1 pinch ground nutmeg

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