Spinach Torte

Finger Food

3/4 cup Uncooked Rice

10 oz Frozen Spinach

5 Egg

15 oz Ricotta Cheese

1 cup Parmesan Cheese

1 tsp Salt

1/8 tsp Pepper

2 tbs Olive Oil

1/4 cup Bread Crumbs

1/3 cup Sliced Almond

*** Cook long grain rice. Cook spinach and drain well. Beat eggs slightly in a large bowl. Reserve 3 tbs of egg for torte top. Add rice, spinach, riccota, parmesan, salt and pepper to egg mixture. Stir well. Brush bottom and sides of 13x9x2 inch baking pan with olive oil. Sprinkle with bread crumbs. Spoon egg and cheese mixture into pan. Brush with reserved egg and sprinkle with almonds. Bake in 350F oven for 30 min. Cool. Cut into 1-1/4 inch squares. Serve warm.

Yield: @ 5 Dozen

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Cajun Country -- New Iberia, Louisiana