Nonni's Spinach Torta

7, 10oz packages of frozen chopped spinach, defrosted in a collander
1/2 stick of butter plus extra for finishing
1 1/2 packages of frozen chopped onion
1 c. arborio rice
vegetable stock
1 c. half & half
7 eggs
1 c. parmesan cheese
fresh rosemary
Italian seasoned bread crumbs

*Pre-heat oven to 350. Warm stock in a small pan over low heat. Prepare 2 7x11in pans by greasing with butter and sprinkling with bread crumbs and a few fresh rosemary leaves.
*In a large saute pan add 1/2 stick of butter, onions and a ladle full of stock.  Cook over medium heat until butter is melted and onions are translucent.
*Squeeze as much water as possible from spinach by the handful and add it to onions.  When all spinach is added, stir to combine and warm through.
*Add in rice and stir until very edges of rice become opaque.  Cook, adding spoonfuls of stock if mixture looks dry for 15-20 minutes.
*Remove pan from heat and allow to cool.
*Add in half & half and mix well.
*Beat eggs and add them in and mix again.
*Finally add in parmesan.
*Pour the mixture into the dishes and level out with a spatula - if it still looks a little dry brush tops with egg (otherwise you can skip this). Sprinkle tops with a few more breadcrumbs and rosemary leaves and dot with butter.
*Bake for 1 hour until edges brown.
*Allow to cool and cut into squares to serve. Serve warm or cold.
Buon Appetito! Buona Pasqua!