Try this Spinach and Rice Crustless Pie recipe
- salt and pepper
- 1 teaspoon dried oregano
- 1 medium onion finely chopped
- 5 eggs
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups rice
- 3/4 cup breadcrumbs
- 4 tablespoons finely chopped pancetta (or bacon)
- 1 kg fresh spinach (about 2 1/4 pounds)
- 5 cups homemade broth kept warm (chicken or vegetable)
- 1 1/2 cups grated pecorino cheese (or grated parmesan)
- 3 cups chopped cherry tomatoes
- 1 garlic clove peeled and finely minced
- 3 tablespoons chopped fresh basil
- Carbohydrate 48.1622351688986 g
- Cholesterol 10.6882812532703 mg
- Fat 6.95674531483463 g
- Fiber 1.63674997830282 g
- Protein 8.022550783609 g
- Saturated Fat 2.84084907913953 g
- Serving Size 1 1 Serving (284g)
- Sodium 276.412393367846 mg
- Sugar 46.5254851905958 g
- Trans Fat 0.556270719017821 g
- Calories 291 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Grease the sides and bottom of a 12 inch spring-form pan, and then sprinkle in 3/4 of the breadcrumbs.
- Turn the pan from side to side to coat the sides and bottom with the crumbs.
- Reserve the remaining breadcrumbs for the top.
- Heat the oil in a heavy bottomed saucepan and add the onion and pancetta and cook until the onion is translucent, and the pancetta is lightly browned.
- In a separate pan, wilt the spinach over low heat, then squeeze out all excess liquid, chop, and set aside.
- Add the rice to the onions and toast over medium heat for about 5 minutes, stirring continually.
- Add a ladle full of the broth and stir, cooking and adding broth as the rice cooks until it is al dente.
- Add the spinach to the rice and mix well, then allow the mixture to cool to room temperature.
- Reserving one egg yolk, lightly beat the rest of the eggs, and then stir these into the rice mixture along with the grated cheese and oregano.
- Season with salt and pepper and mix well.
- Pour the rice mixture into the prepared pan and smooth the top with a spoon.
- Lightly beat the remaining egg yolk and brush it across the top of the torta, then sprinkle on the remaining breadcrumbs.
- Bake the torta for 55 minutes to an hour until set.
- While the torta is baking, mix together the topping ingredients in a small bowl and set aside.
- Serve the torta warm or at room temperature in slices with a scoop of the tomato topping.
Removing pastry dough from a savory pie alters both the structural mechanics and the moisture retention of the dish entirely. Traditional pies rely on flour-and-fat crusts to isolate fillings, but this interpretation utilizes toasted rice grains and breadcrumbs to absorb internal liquids. Historical preparations of savory rice tortas originated in Mediterranean domestic kitchens where leftover grains required utilization before spoiling. Fresh greens release significant cellular water during baking, whereas preserved or dried vegetables behave differently under thermal stress. Utilizing fresh spinach requires explicit moisture extraction through manual squeezing. Excess liquid left within the leaves will destabilize the egg-and-cheese binder, preventing proper setting inside the springform pan.
The Impact of Fresh Versus Preserved Elements
Fresh spinach demands deliberate handling to control its water content. When raw leaves meet gentle heat, cell walls rupture and release substantial moisture. Squeezing this water out by hand concentrates the vegetable flavor while protecting the starch matrix of the rice. Preserved items like cured pancetta introduce concentrated salinity and rendered fat that coats the toasted rice grains. This fat barrier slows down broth absorption during the initial stovetop simmering phase. Fresh herbs add aromatic volatile compounds that degrade rapidly if subjected to prolonged drying processes. Adding basil and oregano at precise moments preserves their essential oils without bitterness.
- Bake the torta at 350 degrees F for 55 minutes to an hour until the center feels firm to a fingertip press.
- Check doneness visually by observing the edges pull slightly away from the 12-inch springform pan.
- Cool the baked pie to room temperature before slicing to allow the melted pecorino cheese to solidify its internal network.
