The height of this pie will impress your guests. Make the fillings ahead of time, then assemble and bake the pie at the event.
- Portion size 8 servings
- Credits : © CanadianLiving.com
- 1 pkg (10 oz/284 g) fresh spinach
- 2 cups cottage cheese
- 1 egg
- 3/4 cups shredded Monterey Jack cheese
- 1/4 teaspoon pepper
- 1 can red kidney bean drained and rinsed
- 1 cup mild salsa
- 1/2 cup corn kernels
- 3 tablespoons chopped fresh coriander
- 2 cloves garlic minced
- 10 flour tortillas
- 1 large 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.
Nutritional facts <b>Per serving:</b> about
- Sodium 825 mg
- Protein 23 g
- Calories 408.0
- Total fat 10 g
- Cholesterol 41 mg
- Saturated fat 4 g
- Total carbohydrate 59 g
- Iron 35.0
- Folate 39.0
- Calcium 27.0
- Vitamin A 35.0
- Vitamin C 22.0