Spinach Basil Pumpkin Rice Torte xp

[Guest guest]

this looks comforting and entertaining! xp - mc got the xml format

 

* Exported from MasterCook *

 

Spinach, Basil And Pumpkin Rice Torte

 

Recipe By :Paul Gayler

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes Meatless

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 medium onion -- thinly sliced

1 pound fresh spinach

Handful fresh basil leaves -- chopped

1 cup cooked arborio rice

1 cup grated Parmesan cheese

2 eggs -- lightly beaten

3 tablespoons butter -- melted

9 each phyllo pastry sheets -- cut into halves

1 1/2 pounds pumpkin -- peeled and cut

into 1/2-inch slices and boiled -- about 10 minutes

Salt

Freshly ground pepper

 

Preheat oven to 375F.

 

Heat the oil in a pan and cook the onion over medium to low heat for 5 minutes,

until golden. Add the spinach and basil and cook for 2 minutes, until wilted.

Finely chop the spinach, then place in a dish towel and squeeze out the excess

moisture.

 

Divide the rice equally between 2 bowls; add the spinach to 1 bowl, and divide

the Parmesan and eggs between the 2 bowls. Mix each well.

 

Grease an 8-inch springform cake pan with butter. Brush the sheets of phyllo

pastry with butter. Reserve 6 sheets of phyllo for the top of the torte (keep

under a damp cloth until ready to use). Use the rest to line the bottom and

sides of the cake pan, leaving a small overhang of phyllo.

 

Make up the torte in layers. Place the spinach-rice mixture in the bottom of the

prepared cake pan, followed by the pumpkin, with the remaining rice on top. Cut

the reserved pastry into strips, brush with butter and use to decorate the top

of the torte as desired.

 

Bake for 50 minutes, until golden. Turn out of the pan onto a baking sheet and

bake for a few minutes longer to crisp the sides. Cool a little before serving.

____________________________

Per Serving per Gayler: Calories 219 (58% from fat); 14g Total Fat; 2g Fiber (5

Points)

 

Description:

" Vegetarian: An innovative phyllo wrapped main dish "

Source:

" Vegetarian Cookbook (DK) "

Start to Finish Time:

" 1:45 "

 

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Per Serving (excluding unknown items): 264 Calories; 13g Fat (44.8% calories

from fat); 10g Protein; 27g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol;

394mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2

Fat.

 

NOTES : Gayler calls this a variation on a classic Italian staple, Torta de

Riso, or Rice Tart. He uses phyllo pastry, available in thin sheets, for its

delicate texture; spinach for its flavor, color and compatibility with cheese;

Parmesan as the classic risotto cheese; pumpkin to lend sweetness and color and

basil for a taste of Italian cuisine.

Nutr. Assoc. : 0 0 0 2130706543 2840 20086 0 0 26025 0 2130706543 0 0