This recipe makes 8 servings
|Per serving: about||-|
|total fat||10 g|
|sat. fat||4 g|
- Portion size: 8
The height of this pie from Melissa Campeau will impress your guests. Make the fillings ahead of time, then assemble and bake the pie at the event.
- 1 pkg 1pkg(10 oz/284 g) fresh spinach
- 2 cups 2cupscottage cheese
- 1 1eggeggs
- 3/4 cup 3/4cupshredded Monterey Jack cheese
- 1/4 tsp 1/4tsppepper
- 1 can (19 oz/540 mL) 1can (19 oz/540 mL)red kidney beanred kidney beans, drained and rinsed
- 1 cup 1cupmild salsa
- 1/2 cup 1/2cupcorn kernels
- 3 tbsp 3tbspchopped fresh coriander
- 2 2cloves garlic, minced
- 10 large 10largeflour tortillaflour tortillas
- 1 1large tomato, sliced
Trim and rinse spinach; shake off excess water. In large saucepan, cover and cook spinach over medium heat, with just the water clinging to leaves, for 8 minutes or until wilted. Drain in sieve, pressing out moisture. Let cool slightly and chop.
In food processor or blender, process cottage cheese until smooth. Add egg, 1/4 cup (50 mL) of the shredded cheese and pepper; pulse to combine. In bowl, stir cottage cheese mixture with spinach; set aside.
In separate bowl, mash beans with fork; stir in salsa, corn and 2 tbsp (25 mL) of the coriander. (Recipe can be prepared to this point, covered and refrigerated for up to 12 hours).
Stir garlic into cheese mixture. Place 1 tortilla on baking sheet. Spread with generous 1/2 cup (125 mL) cheese mixture; cover with another tortilla. Spread with generous 1/2 cup (125 mL) salsa mixture; cover with another tortilla. Repeat cheese and salsa layers 3 times. Spread with remaining cheese mixture; top with remaining tortilla. Arrange tomato on top; sprinkle with remaining shredded cheese.
Bake in 350ºF (180ºC) oven for 30 minutes. Broil for 2 to 3 minutes or until cheese is melted and golden. Garnish with remaining coriander.