Torta di Riso y Spinaci

Defrost spinach and squeeze out as much water as possible. Boil the rice in salted water until al dente. Drain rice and combine with the spinach.

Fry the onion in olive oil until golden and add it to the rice/spinach bowl. Add the butter, eggs, cheese, nutmeg, salt and pepper. Mix well and press into a buttered nonstick mold or cake tin. The shape of the vessell doesn’t matter, but the rice mixture should be 3 inches in height.

Bake in a 400-degree oven for about 25 minutes, or until golden.