Mile-High Tortilla Pie
- 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.
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.
- 2 teaspoons olive oil
- 2 cups chopped onions
- 1 garlic clove, minced
- 1 jalapeno pepper, seeded and minced
- 1 (9-ounce) package frozen chopped spinach thawed and drained or 4 cups fresh spinach, chopped
- 1 cup prepared marinara sauce
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 5 (9-inch) flor tortillas
- 2 cups shredded, low-fat cheddar of jack cheese or a Mexican cheese mixture that contains both
- 1/4 cup low-fat sour cream
- 6 sprigs cilantro, for garnish
- 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.