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Tortilla Spinach Pie


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Ingredients:

  • 50g Pine Nuts

  • 100g Pancetta or Bacon

  • 1tsp E/V Olive Oil

  • 2 Garlic Cloves

  • 300g Fresh Spinach

  • 250g Irkotta

  • 20g Grated Parmesan

  • 5 Tortillas

  • 100g Shredded Mozzarella

  • Salt & Pepper

Directions:

  1. Toast the pine nuts in a skillet. You can do this in the oven as well.

  2. Fry the pancetta until crispy in its own fat. Remove using a spoon.

  3. Discard most of the fat and add a teaspoon of olive oil to the pan.

  4. Crush 2 garlic cloves and add the spinach.

  5. Cover and sweat the spinach on a low flame for about 5 minutes until it shrinks.

  6. Remove access water and discard the garlic cloves.

  7. Transfer the spinach to a large bowl, add the irkotta, pine nuts, pancetta, and parmesan, and season to taste.

  8. Mix well then finish off with the mozzarella.

  9. In an oven-proof skillet or baking dish, place 3 tortillas to cover the bottom and place another in the centre to create a base. Press well.

  10. Fill them up with the mixture and put some more mozzarella on top.

  11. Place another tortilla on top and fold the edges firmly.

  12. Place an oven-proof lid to hold them in place.

  13. Bake in a preheated 180°c oven for about 30 minutes or until the tortillas start to brown nicely.

  14. Allow it to cool down for about 10 minutes.

  15. Flip the ‘pie’ onto a chopping board, cut, and serve.

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