1. Preheat oven to 400 degrees F. Grease a 9-inch ceramic, glass, or metal pie pan.

2. Cut leeks in half lengthwise and wash thoroughly. Chop finely. In a 3-quart pot or Dutch oven, heat oil over low heat. Add leeks and cook gently, stirring occasionally, until soft, about 5 minutes. Add cumin and cook another 30 seconds.

3. Add water or broth and bring to a boil. Add rice and 1/2 tsp. of the salt. Simmer uncovered, stirring occasionally, until rice is done, about 15 minutes. Add spinach, one bag at a time, turning mixture over and over until all spinach is soft and combined. Drain in a colander for 5 minutes.

4. In a large bowl, lightly beat eggs with cheese and remaining 1/2 tsp. salt, or to taste. Add drained spinach rice and stir well to combine. Transfer mixture to prepared pie pan, spreading it out and smoothing top with a spatula. Place pan on middle rack of oven and bake at 400 F for 30 to 40 minutes, until almost firm. Allow to cool for at least 10 minutes, cut into wedges, and serve hot or at room temperature.

Suggestions: Rice can be preferable short grain or arborio.

Source: Hannaford fresh Magazine, May - June 2008