Savory spinach and leek torta di riso

Saute a couple of chopped leeks in a large skillet over medium heat with a little olive oil and a big pinch of salt until soft and sweet, which might take five or ten minutes.

Make a space in the centre, add about three cloves of finely minced garlic, mix it in and saute about a minute, then turn off the heat and set it aside.

Combine a couple of cups of cooked rice with the chopped cooked spinach, squeezed perfectly dry, and the leek and garlic mixture.

Pour in beaten eggs to bind it and add a whole bunch of freshly grated Parmesan.

Season with a good amount of salt, freshly ground black pepper, a couple of shakes of cayenne and a little pinch of freshly grated nutmeg.

Mix thoroughly with a spatula, taking time, since chopped spinach clumps and there should be no pockets of pure spinach.

Grease a glass pie dish with olive oil, sprinkle a little cheese into it, transfer the mixture in, smooth the surface, tap it and dust the top with a little more Parmesan.

Bake in the centre of a 350 degree oven 35 to 40 minutes, until lightly browned round the outside and a little firm to the touch.

Serve piping hot, barely warm, or cold.