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 f...
