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1
Position rack in the center of the oven; preheat to 325u00b0; lightly oil a 13x9 inch baking dish; sprinkle with bread crumbs.
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2
Tilt dish to coat with the crumbs, and tap out the excess.
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3
Bring a medium saucepan of lightly salted water to a boil over high heat; add in the rice and decrease heat to medium.
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4
Cook, uncovered, until the rice is tender (about 16 minutes); drain well and set aside.
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5
Heat oil in a large nonstick skillet over medium heat; add in the onions.
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6
Stir/saute 6 minutes or until the onions are tender.
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7
Add in the garlic; stir until it gives off its aroma, about 1 minute.
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8
Add in the spinach; cook, stirring often, just to evaporate any remaining liquid, about 3 minutes; set mixture aside.
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9
In a big bowl, whisk the eggs, basil, rosemary, salt, and pepper together; add in the rice, spinach/onion mixture, 1 cup of parmesan cheese, and the cheddar cheese; mix well.
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10
Spread mixture in the baking dish; sprinkle remaining parmesan on top.
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11
Bake until the torta feels firm when pressed in the center, about 45 minutes.
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12
Cool completely in the dish; cut the torta horizontally into 6 equal strips, then vertically into 9 strips to make 54 pieces.
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13
Arrange on a serving platter; serve at room temperature.
