Double Gloucester and Tomato Tortilla Bake
PUBLISHED: 09:00 06 May 2014
Preparation time 15 minutes
Cooking time 30 minutes
Calories per serving 396
Fat per serving 19.35g
A little vegetable oil, for greasing
300g (10oz) fresh spinach
5 soft flour tortillas
440g jar tomato pasta sauce
3 large tomatoes, thinly sliced
150g (6oz) Double Gloucester Cheese, grated
Salt and freshly ground black pepper
Salad, to serve
1. Pre-heat the oven to 180°C / fan oven 160°C / Gas Mark 4. Lightly grease a baking sheet with a little vegetable oil.
2. Put the spinach into a colander and pour over a kettleful of boiling water to wilt the leaves. Drain well, then squeeze out the excess moisture when cool enough to handle.
3. Put 1 tortilla onto the baking sheet, and spread with one-quarter of the pasta sauce, then arrange a sliced tomato on top and sprinkle with one-third of the grated cheese. Place another tortilla on top, spread with another quarter of the pasta sauce, then add half the spinach, seasoning with a little pepper. Repeat these layers once more, then finish with the final tortilla, sliced tomato and grated cheese.
4. Bake for 25-30 minutes. Cool for a few minutes, then slice into four and serve with salad.
Cook’s tip: Use home-made or bought pancakes instead of tortillas, if you like.