Spinach, pepper and tomato tortilla bake

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Layer up fresh Mediterranean vegetables with tortillas and Cheddar cheese in this lasagne-style fusion of flavours. Made in 20 cm aluminium pan, it pops out of the tin perfectly, ready to sprinkle with basil, slice and serve. Excellent dish for every season and occasion, easy and quick to make. Serves 4 – 6. 


A little olive oil, for greasing

200g young spinach leaves

200g roasted red peppers (from a jar, packed in brine), torn into large pieces

3 large tomatoes, thinly sliced

175g mature Cheddar cheese, grated

5 regular soft flour tortillas

350g jar tomato & basil pasta sauce

Salt and freshly ground black pepper

Coriander, finely chopped,  to garnish


Preheat the oven to 180°C/Gas 4. Grease the baking pan with a little olive oil.

Put the spinach into a colander and slowly pour over a kettleful of boiling water to wilt the leaves. Run under the cold tap for a few moments, then drain well, squeezing out the surplus moisture.

Reserve a few slices of pepper, tomato and a handful of grated cheese. Place a tortilla over the base of the baking pan, spread with a quarter of the pasta sauce, then top with pepper slices, grated cheese and a little salt and pepper. Add a second tortilla and spread with another quarter of the sauce, then top with tomatoes and grated cheese.

Add a third tortilla and top with sauce, all the spinach and more cheese. Place the fourth tortilla on top, spread with the rest of the sauce and add a layer of tomatoes. Finish with the last tortilla, arrange the reserved pepper and tomato slices on top and sprinkle with the reserved cheese.

Transfer to the oven and bake for 40-45 minutes. Cool for a few minutes in the tin, then remove by positioning the PushPan on a tall jar and pushing down to release. Slice into wedges, garnish with the coriander and serve with salad.

Tip: If there are any leftovers, keep them covered in the fridge – you can reheat slices in the microwave for 90 seconds on full power.