Vegetable tortilla stack
11
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
There’s more than one to serve tortillas and this is the new way! Layered between winter veggies and topped with crispy crumbled feta, this a great family friendly dish.
Ingredients
Flour tortilla(s)
175 g, (5 x 35g)
Olive oil
1 tbs
Leek
1 whole, thinly sliced
Carrot(s)
1 medium, grated
Mushrooms
250 g, button, finely chopped
Garlic
2 clove(s), crushed
Canned diced tomatoes
400 g, (1 can)
Baby spinach
100 g
Reduced fat feta cheese
100 g, crumbled
Grated parmesan cheese
40 g, (1/4 cup)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Lightly spray a 20cm round springform cake tin with oil.
2
Heat oil in a large non-stick frying pan over medium heat. Cook leek, carrot, mushroom and garlic for 3-5 minutes or until softened. Add tomato and spinach and bring to the boil. Boil for 3-5 minutes or until thickened. Season. Drain excess liquid then allow mixture to cool.
3
Place 1 tortilla over base of prepared tin, trimming to fit. Top with one quarter of vegetable mixture. Repeat, layering with remaining tortillas and vegetable mixture, finishing with a tortilla. Sprinkle with combined feta and parmesan. Bake for 15-20 minutes or until cheese is golden.
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