Spinach-Rice Pie


Preparation info

  • Difficulty


  • Serves


Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

  • About

While meandering the cobbled walkways in the seaside town of Portovenere, Italy, I popped into a bakery for a quick snack and ended up sampling torta di riso for the first time. It’s a type of rice pie common in Liguria and I saw both sweet (with cinnamon and sugar) and savory (with cheese) variations. It’s a great way to use up leftover rice and you can be creative with additions. I added greens to mine and find it’s lovely alongside a salad or a filling snack on-the-go.


  • 4 c (800 g) cooked short-grain brown rice
  • ½ diced onion sautéed with 1 T oil for 10 min on low
  • c (15 g) grated Parmesan
  • 3 eggs, beaten
  • handful of baby spinach, finely chopped
  • ½ t garlic powder
  • pinch nutmeg
  • salt & pepper


Mix all ingrendients then spread the mixture out into an oiled 9-in (23-cm) pie dish.

Bake 35-40 min at 350°F (175°C)

Tap the top with your finger to make sure it is firm, then remove from the oven. It’s best warm, but also works at room temperature.