Salted cake made with rice and spinach

INGREDIENTS FOR 6 PERSONS:

1 kg of spinach,

3 hg of rice,

1.5 hg of Parmesan cheese,

5 eggs,

2 leeksbreadcrumbs.

HOW TO COOK:

In a large pan with oil fry two chopped leeks. Cook in another pan for 10 minutes the spinach in half a glass of water, then squeeze and chop. Toast the rice in fried, adding few hot water and proceed for about 10 minutes so that the rice remains undercooked. Add the spinach to the rice and stir well to make a soft dough (if necessary add a little hot water). Allow to cool. Whisk the eggs, keeping apart a yolk. Grease nonstick baking pan with butter and pass it with the breadcrumbs. Combine eggs and Parmesan to the mixture and pour it into the pan. Once leveled the mixture, coating the surface with the yolk advanced, then with a layer of bread crumbs and a few leaves of rosemary. Bake in oven, preheated for 1 hour at 180 degrees. Easter is used to practice 3-4 holes in the dough before baking, breaking a fresh egg in each, which firms up during cooking.