Spinach, Artichoke and Cream Cheese Layered Tortilla Pie

Yay Friday!  I’m always excited for this day.  You?

Yesterday I got an email from the Examiner letting me know that my ‘become a faster runner’ article is being featured on the Spring Health & Fitness Guide under fitness.  That’s pretty cool!  Check it out if you’d like.

May’s food budget turned out amazing and I’m hoping to continue with my new found food budget spending each month forward.  A couple ways I keep my food budget in check is by substituting ingredients, creating recipes around what I have one hand and by using the same ingredient for one or two recipes that week.

That’s how this meal came together.  Originally I wanted to make a spinach and artichoke strata with goat cheese.  I already had cream cheese on my grocery list for jalapeno poppers and was going to end up with 3 ounces of left over cream cheese.  Instead of spending the extra $3-4 I substituted and used cream cheese in this.

A strata is typically made with old bread.  Jacob and I have different thoughts on bread.  I love hearty, nutty breads, while he likes potato bread.  We don’t like each others bread, so when I went to put this together I just couldn’t figure out which to use.  Instead, I grabbed the leftover corn tortillas from the fridge and used them.  No longer is this a strata.

I’m not sure what to call this.  A tortilla strata?  Tortilla lasagna?  Tortilla quiche?  Hmmmm, it’s a tough one.

What I am sure about is how good it was.  The artichoke, spinach and cream cheese came together to give it the amazing flavors you get from spinach artichoke dip.  I prepped it the night before so all I had to do when I got home was throw it in the oven.  I loved that.

I know it’s a winner when Jacob tells me it’s the best vegetarian meal yet.  I like how he clarifies vegetarian instead of just a meal.

Such a simple and tasty meal just had to be shared.  I really enjoyed it as leftovers the next day cold, so it’s perfect for warmer days.

Spinach, Artichoke and Cream Cheese Layered Tortilla Pie
Serves 4-6

Ingredients

• 6 eggs
• ¼ cup half and half
• ¾ cup milk
• 1 tsp dried thyme
• ½ tsp dried sage
• ¾ tsp pepper
• ½ tsp sea salt
• 2 garlic cloves, minced
• 4 cups of fresh spinach, chopped
• 1/2 cup chopped green onion
• 13 ounces marinated artichoke hearts, drained
• 3 ounces cream cheese
• 6 corn tortillas, cut into 4ths

Directions

1. If baking right away, preheat your oven to 350 degrees.
2. Wisk together the eggs, half and half, milk, thyme, sage, pepper, sea salt and garlic.
3. Coat a pie dish with olive oil spray.  Pour in 2-3 tbsp of the egg mixture to coat the bottom.  Layer 1/3 of the tortillas. Next add1/3 of the spinach, 1/3 of the green onion, 1/3 of the artichoke hearts and 1/3 of the cream cheese.  Pour on about 1/4 of the egg mixture then add 2 more layers the same way, adding egg mixture between each.  When you get to the last layer you will have more egg mixture left over.  Pour the rest on top.
4. Bake for 40-45 minutes uncovered (until a knife comes out clean), then broil for 1-2 minutes at the end to crisp the top.

Here it is before baking:

And after:

Vegetarian or not, it’s one you must try!