Spinach and Tomato Tortilla Zapata

These stacked Mexican-style pizzas are fantastic for relaxed entertaining...

Ready in:

Cost Cutting Freezes Well

  • 350g fresh spinach
  • 6 Santa Maria Soft Flour Tortillas
  • 300g Santa Maria Salsa
  • 5 large tomatoes, thinly sliced
  • 100g mature Cheddar cheese, grated
  • 2 tbsp jalapeños, drained
  • Discovery Hot Pepper Sauce
  • salt and freshly ground black pepper
  • soured cream, to serve
  • fresh coriander, to serve
  • 1

    Preheat the oven to 180C/350F/Gas 4. Lightly grease a baking sheet.

  • 2

    Pack the spinach into a large colander. Slowly pour a kettleful of boiling water over it to wilt the leaves. Drain well, cool for a few moments, then squeeze out the surplus moisture.

  • 3

    Layer the tortillas on the baking sheet, spreading the first, third and fifth tortillas with salsa and spinach, and the second and fourth layers with salsa, tomatoes, grated cheese and jalapeños, seasoning as you go with salt and pepper.

  • 4

    Top with the final tortilla, arrange the last slices of tomato on top and sprinkle with cheese. Bake for 25-30 minutes. Cool for a few minutes, then serve with soured cream and chopped fresh coriander.

Spinach and Tomato Tortilla Zapata was taken from 67 of COOK VEGETARIAN

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