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  • Torta
    Recipe contributed by Stephen Rotondi
    • 2 packages frozen chopped spinach
    • 1 pound ricotta
    • 5 or 6 eggs
    • 2 cups uncooked rice
    • 3/4 cups grated cheese
    • Handful breadcrumbs
    • Garlic, salt and pepper to taste
    • Oregano to taste
    • Parsley to taste
    • Optional chopped pimentos
    Cook spinach and rice as usual and let cool. Mix with other ingredients and put it in an oiled 9x12 pan. Bake at 350 degrees about 45 minutes or until firm. Cut into squares. Can be served warm or cold.

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