Spinach, cheese & onion rice torte

Spinach, cheese & onion rice torte

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(4 ratings)


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Cooking time

Prep: 20 mins Cook: 50 mins

Skill level



Serves 6

Risotto rice cooks in the filling to give it a creamy texture, which binds the vegetarian ingredients together beautifully

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

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  • 400g spinach
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • pinch of chilli flakes
  • 300g courgettes, cubed
  • 100g risotto rice
  • 100g mature cheddar, grated
  • 2 large eggs and 1 medium egg
  • 1 tbsp Dijon mustard
  • 500g pack shortcrust pastry
  • 2 tbsp milk
  • 2 tsp sesame seeds

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  1. Wash the spinach and put it in a large saucepan with just the water that clings to its leaves. Heat for 1-2 mins until gently wilted, then tip into a colander and allow to cool. Once cool, squeeze out the excess water and chop finely.
  2. Heat the oil in a frying pan and gently cook the onion for about 5 mins until softened. Stir in the garlic and chilli flakes, and cook for 1 min more. Tip into a bowl, add the spinach, courgettes, rice and cheese, and toss together.
  3. Beat the 2 large eggs with the mustard, a pinch of salt and a good grinding of black pepper. Add to the spinach mixture and mix well. Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven to preheat. Cut the pastry in half and roll 1 piece out on a lightly floured work surface until you have a sheet that measures 32 x 17cm. Place in a 30 x 15cm tin and prick it well all over the base. Roll out the remaining piece of pastry to the same size.
  4. Spoon the spinach mixture into the pastry base. Beat together the milk and remaining medium egg, then brush the edges of the pastry with it. Lay the other sheet of pastry over the top and press down gently to seal. Brush the top with a little more beaten egg and sprinkle with the sesame seeds.
  5. Place the tin on the preheated baking tray and bake for 10 mins, then reduce the temperature to 160C/140C fan/gas 4 and bake for a further 30 mins until the pastry is golden. Leave to cool for 10 mins before cutting into squares.

Recipe from Good Food magazine, November 2013

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carol362636's picture
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Made this for a main meal then to have with salad for lunches. Was lovely hot and even lovelier cold! We found that we got way more portions than it said. For main it would easy do 8 and if just doing for cold lunches, half the portion stated is plenty, so 12 portions! It is very filling. Def leave the spinach wet as the rice needs the moisture and I cooked for 10 mins longer than stated in a fan oven.

PeterStef's picture
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If it wasn't for my daughter-in-law being a vegetarian, I would never have discovered this tasty torte which I cooked for her at a family get together. It was an instant hit with everyone who tried it. I have cooked this torte about three times now and to date, I haven't had a problem with anything being under cooked. As a previously commented on, any leftovers is an ideal lunchbox item.

HarryPriestly's picture
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This was delicious!! Having read a comment about the rice not being cooked I made sure to leave a good bit of moisture in the spinach. Turned out great. I followed the baking instructions (fan oven 180 for 10 then 150 for 30) but mine needed another 15 mins for the pastry on top to cook. Perhaps because I had a tray of vegetables honey roasting above, which went very well with the tart.

ginge86's picture

Really liked this recipe, although in our house it would only feed four! Enjoyed it warm for dinner and cold for lunch the next day. Would try using feta instead of cheddar next time too.

Claudia15's picture

I just made this and can say that the taste was great.

However, the rice was not cooked. I have a fan oven and used 200C followed by 155C.

I will make this dish again but shall need to parboil the rice next time.

mrskog's picture

This is so delicious. Really straight forward to make.

Ms Florence's picture

That was meant to be 5 stars not 1!

Ms Florence's picture

Absolutely delicious. Was a bit dubious about using the uncooked rice in the filling but worked perfectly and created a really good texture. Even die hard carnivores in family thoroughly enjoyed, great recipe.