Tortillas With Spinach And Mozzarella Cheese
- 2 bunches spinach, washed
- 1 fresh mozzarella ball
- 8 flour tortillas, 18 cm
- salt and pepper
- Roughly chop the spinach, discarding stalks. Stuff it into a large saucepan with 250 ml of water and jam on the lid. Bring to the boil and cook gently for 5 minutes until it wilts to a glossy green mass. Remove, drain and cool. When cool, squeeze the spinach in your hands to wring out excess water. Chop finely and set aside.
- Slice the cheese finely and set aside. Heat a non-stick frying pan for 1 minute over a moderate heat. Lay out 4 tortillas and spread each one with a quarter of the spinach, right to the edges. Arrange slices of cheese over the top and scatter with salt and pepper. Top with another tortilla.
- Place one tortilla sandwich in the hot pan and dry-fry for 2 - 3 minutes until the cheese just starts to soften. Turn carefully and fry on the other side. Slide out of the pan onto a plate and keep warm while you make the remaining sandwiches. Cut each one into six wedges and serve.
bunches spinach, mozzarella ball, flour tortillas, salt
Taken from www.food.com/recipe/tortillas-with-spinach-and-mozzarella-cheese-265843 (may not work)