Instructions: Preheat oven to 375 degrees Heat the oil in a pan and cook the onion over medium to low heat for 5 minutes, until golden. Add the spinach and basil and cook for 2 minutes, until wilted. Finely chop the spinach, then place in a dish towel and squeeze out the excess moisture. Divide rice equally in two bowls; add spinach in one bowl, and divide Parmesan and eggs in the two bowls. Mix well.

Grease 8 inch spring form pan with butter. Brush sheets of phyllo with butter.

Reserve 6 sheets of phyllo for top of torte (keep under damp cloth until ready to use). Line bottom and sides of cake pan with rest, leaving small overhang.

Make up torte in layers. Place spinach-rice mixture in bottom of prepared cake pan, followed by pumpkin, with remaining rice on top. Cut reserved pastry into strips, brush with butter and use to decorate the top of the torte. Bake 5-10 minutes, until golden. Turn out of the pan onto a baking sheet and bake for a few minutes longer to crisp sides.

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