Nonni's Spinach Torta

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Nonni's Spinach Torta

7, 10oz packages frozen, chopped spinach
1 1/2 packages of frozen, chopped onion
4 tbs. butter plus extra for finishing
1 c. arborio rice
1 carton vegetable stock
1 c. half & half
1 c. parmesan cheese
7 eggs
1 sprig fresh rosemary
1/2 c. Italian seasoned bread crumbs

Defrost and drain spinach in a colander overnight.  When you are ready to cook, preheat oven to 350 degrees. Grease 2, 7x11 baking dishes with butter, lightly coat with bread crumbs and a few rosemary leaves. Warm stock in a small saucepan over low heat.

In a large stock pot, add 4 tbs. butter and onions and cook over medium-high heat until onions are translucent and fragrant, about 5 minutes.

Squeeze all remaining water out of spinach.  You want it as dry as you can get it.  Add squeezed handfuls to the pot with the onions, stirring occasionally to prevent burning.  When all the spinach has been added, warm mixture through.

Add rice to spinach mixture and cook for 1-2 minutes until the edges of the grains become opaque.

Pour a few ladles of warmed stock into the mixture until it appears moist. Continue to cook over medium heat, adding in stock as it becomes dry for 15-20 minutes. Remove pan from heat and allow to cool to room temperature.

Beat eggs and add them to spinach (make sure it has cooled or you will cook your eggs!)

Finally add in half & half and parmeggiano cheese. Stir to combine. 

Pour mixture into prepared baking dishes. Top each with more breadcrumbs and fresh rosemary leaves.  Dot with butter.

Bake for 1 hour until edges have browned.  Slice and serve. Can be eaten warm or at room temperature. Store leftovers in refrigerator.

Buon appetito! Buona Pasqua!