Phyllo Dough Baked Italian Rice Cake

A simple, yet festive rice cake wrapped in filo dough is such a simple way to elevate a rice dish. It’s beautifully presented and super delicious too. It reminds me a bit of the traditional Persian rice and meat-stuffed cabbage “cake.” This has always been one of my favorite meals. But, shifting the “crust” to phyllo dough and reworking the spices into Italian ecstasy with more veggies and less meat has created a new, brilliant way to eat a veggie “cake.”

Phyllo Dough Baked Italian Rice Cake

Cake Crust:
1 pkg. frozen phyllo dough, thawed

Rice Cake Filling:
4 Tbs. butter
2 cups Basmati rice
4 cups water or veggie broth
1 ½ cups frozen spinach
8 oz. Italian Tomato Bruschetta
8 oz. crème fraîche
3 large eggs
kosher salt and pepper
1 Tbs. dehydrated Italian herbs
8 oz. Provolone cheese, thinly sliced
4 oz. Bresaola
4 oz. whole milk mozzarella cheese, grated

In a large saucepan, combine the butter, rice, water, and spinach. Bring to a rolling boil and then reduce to a simmer. Simmer for 15-20 minutes, until all liquid has been absorbed.

Stir in the bruschetta and crème fraiche, along with the salt and pepper.

Remove from the heat, stir in the eggs, and cover for 10-15 minutes.

Meanwhile, preheat the oven to 425°F.

Line a quick-release cheesecake pan with parchment paper.

Next, line the parchment paper with ¾ of the thawed phyllo dough sheets.

Line the phyllo dough with the sliced cheese and bresaola.

Next, fill with the rice mixture.

Top with the grated cheese and dehydrated herbs, as well as with any additional freshly ground pepper.

Cook for 25-30 minutes, until the cheese on top begins to brown and bubble.

Remove from the oven and cool for several hours before wrapping tightly and transferring to the fridge to chill overnight.

Once cool and set, release from the cheesecake pan, and slice to serve.

Reheat on individual serving plates.

Enjoy the crispy, crunchy Italian cake delicacy in any and every way.