Spinach and leek torta di riso

In a large skillet over medium heat, cook the chopped leeks in a little olive oil with a big pinch of salt, stirring now and then, until soft and sweet, five to ten minutes.

Clear a space in the centre, add the minced garlic and cook about a minute; turn off the heat and set aside.

Combine the cooked rice, the cooked spinach squeezed dry and finely chopped, the leek mixture, the beaten eggs and a whole bunch of grated Parmesan.

Season with a good amount of salt, black pepper, a couple shakes of cayenne and a pinch of grated nutmeg; mix thoroughly so there are no clumps of spinach.

Brush a pie dish with olive oil and sprinkle with a little cheese; add the mixture, smooth the top, tap the dish, and dust with more Parmesan.

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

Serve hot, barely warm or cold, cut into slices.