Monday, 29 September 2008

Change of Plans

I was going to make stuffed pancakes today - until late this morning, when I remembered that (a) I had a pack of tortillas in the freezer that needed using up and (b) that making pancakes is a pain. So it became a tortilla bake. Spinach is one of my favourite vegetables, especially when paired with nutmeg. In a mildly cheesy sauce like this it even meets with approval from avowed spinach-haters.

Cheese & Spinach Tortilla Bake

6 flour tortillas
300g soft cheese
300g spinach
150ml soured cream
100g cheddar cheese, grated

Wilt the spinach by putting it in a colander and pouring a kettle-ful of boiling water over it. Cool, then squeeze out as much water as you can, Chop the spinach and mix with the soft cheese and about half the grated cheese, seasoning with fresh nutmeg and black pepper to taste. Divide the mixture between the six tortillas, roll them up and place in an ovenproof dish. Spread over the soured cream and scatter with the remaining cheese. Bake at 200­°c for 20 minutes, until the cheese is melted and everything is heated through thoroughly.

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