Use all manner of veggies in this inventive savory pie.
I love recipes that allow me to use up things I sometimes buy too much of. So don't feel the need to only add spinach, mushrooms and olives to this delicious savory pie. It is great for whatever veggies you have sitting around.
It is also great if you have tortillas that have gone stale. It's like enchiladas, but a lot less work. Talk about a wonderful way to eat delicious food and also fight food waste! If you are looking for even more trips, try these seven easy ways to stop food waste.
- 1 package flour tortillas (burrito sized)
- 2 ounces spinach, chopped
- 8 ounces mushrooms, sliced
- 1 small can sliced black olives
- 28 ounces enchilada sauce
- 1 cup shredded cheese, Mexican blend
Add 1/4 cup of enchilada sauce to a deep dish pie plate, fully coating the bottom.
Fill a shallow bowl with about 1 cup of enchilada sauce. Dip tortillas in the sauce, one at a time, fully coating each side. Add more sauce as needed.
Divide the cheese in half, reserving 1/2 cup for the top layer.
Place a tortilla in the pie plate. Add a layer of spinach, mushrooms, and olives, plus a sprinkle of cheese. Add some sauce and then repeat. \
Once the pie plate is full, add remaining cheese and sauce to the top layer.
Bake pie for 30 minutes at 375 degrees F, or until it the edges bubble.
Remove from oven, let sit for 10 minutes, then serve.
Related Topics: Vegetarian