Torta Verde


Lisa learned how to make this in Italy years ago. It's been updated for Maine. 


⏲️ Prep: 45 minutes ⏲️ Cook: 1 hour Serves: 6 


1 large onion, chopped

1 clove garlic, minced

Olive oil for cooking

2 lbs. spinach, washed, chopped and salted (chopped kale may also be added to the spinach for extra green color)

2 to 3 cups chicken or vegetable broth, simmering

¾-cup of risotto rice (Arborio)

4 eggs

4 Tablespoons Ocean’s Balance Kelp Purée

4 Tablespoons grated Parmigiano-Reggiano cheese

Spice mixture – equal parts nutmeg, basil and oregano


Seasoned Italian breadcrumbs


Step 1

Preheat oven to 350 degrees. Butter a pie plate and then coat bottom and sides with breadcrumbs.

Step 2

In a large sauté pan, cook the onion in a few tablespoons of olive oil over medium heat until limp, then add the garlic and cook a minute longer. Add the spinach and cook, stirring occasionally, until wilted. Add the rice and stir well.

Step 3

When the edges of the rice grains are translucent, add a ladle of hot broth and stir until absorbed. Keep cooking for 10 minutes, adding more broth as it is absorbed, and stirring constantly. The rice should be a bit hard. Cool.

Step 4

In a separate bowl, combine eggs, Kelp Purée, cheese and a tablespoon of the spice mixture. Add to spinach and rice mixture; stir well to blend all ingredients.

Step 5

Pour mixture into buttered and crumbed pie plate. Sprinkle with breadcrumbs, a few pinches of the spice mixture, and a few small pats of butter. Bake for approximately one hour, or until set. Allow to rest for 15 minutes before serving.

Serve with a grated carrot salad for a colorful and delicious meal.

Note:  This is a gluten-free recipe as long as gluten-free bread crumbs are used.

Pairs with: 

🍷 Italian wines such as Barbera d'Asti or Montepulciano d'Abruzzo.