Spinach, cheese & onion rice torte

Spinach, cheese & onion rice torte

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(9 ratings)

Prep: 20 mins Cook: 50 mins


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

  • Vegetarian

Nutrition: per serving

  • kcal631
  • fat38g
  • saturates13g
  • carbs55g
  • sugars5g
  • fibre6g
  • protein18g
  • salt1.9g
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  • 400g spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • pinch of chilli flakes
  • 300g courgette, cubed



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 100g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 100g mature cheddar, grated
  • 2 large eggs and 1 medium egg
  • 1 tbsp Dijon mustard
  • 500g pack shortcrust pastry
  • 2 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 tsp sesame seed


  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.

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Comments, questions and tips

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15th Feb, 2019
Frankly a lot of effort for what it is. I won't bother again.
16th Jan, 2017
I've made this a few times for our dinner and surprisingly my kids (8 and 2 years old) loved it! I'm always looking for meat-free dishes, we are not vegetarians but I am trying to get more vegetables in our family's diet and this is a good one. Not that keen on the chilli flakes in there and I use a mixture of crumbled feta cheese and cheddar and it really works! Well worth trying!
28th Apr, 2016
I made this last night - it turned out great. I actually found that there wasn't too much rice, and I didn't have any problem with it being undercooked. This torte is really filling, a very very good dinner. As ginge86 suggested, I can't wait to try this with feta!
5th Nov, 2015
Delicious. I served this with roasted root vegetables & greens. The courgettes could be substituted with butternut squash. Even better cold, next time I would try serving it just warm. A real winner
carol362636's picture
9th Aug, 2014
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.
25th Mar, 2014
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.
5th Dec, 2013
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.
29th Nov, 2013
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
28th Nov, 2013
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.
22nd Nov, 2013
This is so delicious. Really straight forward to make.


13th Nov, 2016
Can this be made ahead and reheated?
goodfoodteam's picture
15th Nov, 2016
Thanks for your question. For best results, we suggest making and serving this fresh but you could prepare the pie, refrigerate it and cook it the next day. You'll need to add a few more minutes to the cooking time to account for the pie being chilled.
3rd Jun, 2015
Can this torte be frozen?
goodfoodteam's picture
10th Nov, 2015
Thanks for your question, for best results we would suggest not freezing this recipe.
28th Oct, 2014
Is the risotto rice in this pre-cooked?
3rd Jun, 2015
No it isn't and yes it does cook perfectly in the oven.
4th Feb, 2016
The rice takes 1hr longer to cook if you squeeze all the water out of the spinach. Either leave some water, pre-cook the rice until just tender, or account for the extra time you'll need. I found the pastry took 20 minutes longer to reach the right colour anyway.
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