You are here: Home » Recipes » Mile-High Tortilla Pie Mile-High Tortilla Pie Recipe by Relish Contributor Yield 6 servings This kid-friendly savory pie with cannellini beans, spinach and marinara sauce can be assembled in the pan and refrigerated up to two days before baking. PrintEmail You can use a 10-inch springform pan with removable side, which makes it easier to remove the pie for serving. An aluminum cake pan also works. Ingredients 2 teaspoons olive oil2 cups chopped onions1 garlic clove, minced1 jalapeno pepper, seeded and minced1 (9-ounce) package frozen chopped spinach thawed and drained or 4 cups fresh spinach, chopped1 cup prepared marinara sauce1 (15-ounce) can cannellini beans, rinsed and drained5 (9-inch) flor tortillas2 cups shredded, low-fat cheddar of jack cheese or a Mexican cheese mixture that contains both1/4 cup low-fat sour cream6 sprigs cilantro, for garnish Instructions Preheat oven to 375F. Heat oil in a large nonreactive skillet and add onions, garlic and jalapeno. Saute 2 minutes; do not brown. Add spinach and mix well. Add marinara sauce and beans. Stir mixture well and simmer 5 minutes. Set aside to cool slightly. Spray a 10-inch springform pan with nonstick cooking spray. Place a tortilla on bottom. Spoon a quarter of spinach mixture over tortilla, spreading it evenly. Set aside 1/4 cup cheese for topping. Using rest throughout casserole, sprinkle filling with some cheese (a scant 1/2 cup). Repeat layering, ending with a tortilla. Sprinkle remaining 1/4 cup cheese over top tortilla, cover loosely with foil and bake 35 minutes until pie is heated through. Allow tortilla pie to cool 10 minutes before cutting into wedges. Serve with a small spoonful of sour cream over the top of each piece and a cilantro sprig.