1 (8 oz.) pkg. cream cheese
3 eggs
1 pkg. frozen chopped spinach, thawed and drained
3/4 c. uncooked rice
1 c. grated Parmesan cheese (or to taste)
Salt and pepper

Cook rice; set aside. Mix cream cheese and eggs until creamy. Blend in Parmesan cheese, salt and pepper. Stir drained spinach and cooked rice into mixture; blend well. Pour into greased (or use Pam) pan approximately 8x11.

Bake in 350 degree oven about 45 minutes. Torte is done when middle is springy and edges look done. Cut into squares. Serve hot with meal or as an hors d'oeuvre (smaller squares).

NOTE: Cuts better when cooled. Can be refrigerated or frozen; reheats well.