Spinach & Leek Torta Di Riso

Spinach & Leek Torta Di Riso

A delicious, nutritious, healthy dish with a quick prep time too!

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 16 Feb '15

For more stories like this one, like Foodie on Facebook

Serves: 6 pieces

Prep time: 10–15 mins

Cooking time: 35–40 mins


  • 1–2 leeks, chopped
  • extra-virgin olive oil
  • 2–3 garlic cloves, finely chopped
  • 1½–2 bowls cooked brown rice or white rice
  • 1 lb cooked spinach, drained, pat dried and chopped
  • ½ cup grated cheddar
  • ½ cup grated pecorino
  • ½ cup grated parmesan
  • ½ teaspoon nutmeg powder
  • ½ cayenne pepper powder
  • 1 cup bread crumbs
  • 3 eggs, whisked


  1. Preheat a frying pan with a little oil on medium heat, cook leeks for 3 minutes until they turn translucent. Add chopped garlic and cook for another 1–2 minutes. Set aside.
  2. In a large mixing bowl, add brown rice, chopped spinach, grated cheese (set a sprinkling aside for topping), nutmeg, cayenne pepper, bread crumbs (set a sprinkling aside for topping), eggs, and season. Mix well.
  3. Add a drizzle of oil to a baking tray, transfer the mixture to the dish and even out the surface with a spatula.
  4. Sprinkle with the rest of the grated cheese and breadcrumbs.
  5. Set the oven at 180°C, bake for 35–40 minutes. Serve warm with a side of greens or as an appetiser.

   By Cindy Lam. Check out her ever-delectable vegetarian blog, Ms Food Division for more tantalising recipes. 




Your Guide to Good Taste

Foodie is here for all Hong Kong food related news and events
Read foodie magazine online or
Write for your foodie community!

share the ♥