Spinach and Tomato Tortilla Zapata
These stacked Mexican-style pizzas are fantastic for relaxed entertaining...
- Serves:
- 4
- Ready in:
Method
- 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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- 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.
These stacked Mexican-style pizzas are fantastic for relaxed entertaining...
Spinach and Tomato Tortilla Zapata was taken from 67 of Cook Vegetarian
DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...
