Quesadilla Pie

This recipe is a show stopper and feed the crowd!

Ingredients:

1 pkg fresh spinach
2 cups cottage cheese
1 egg
3/4 cup shredded Monterey Jack cheese
1/4 tsp  pepper
1 can  red kidney beans, drained and rinsed
1 cup  mild salsa
1/2 cup  corn kernels
3 tbsp chopped fresh coriander
2 cloves garlic, minced
10 large flour tortillas
1 large tomato, sliced

Preparation:

Trim and rinse spinach; shake off excess water. In large saucepan, cover and cook spinach over medium heat, with just the water clinging to leaves, for 8 minutes or until wilted. Drain in sieve, pressing out moisture. Let cool slightly and chop.

In food processor or blender, process cottage cheese until smooth. Add egg, 1/4 cup of the shredded cheese and pepper; pulse to combine. In bowl, stir cottage cheese mixture with spinach; set aside.

In separate bowl, mash beans with fork; stir in salsa, corn and 2 tbsp of the coriander. (Recipe can be prepared to this point, covered and refrigerated for up to 12 hours).

Stir garlic into cheese mixture. Place 1 tortilla on baking sheet. Spread with generous 1/2 cup cheese mixture; cover with another tortilla. Spread with generous 1/2 cup salsa mixture; cover with another tortilla. Repeat cheese and salsa layers 3 times. Spread with remaining cheese mixture; top with remaining tortilla. Arrange tomato on top; sprinkle with remaining shredded cheese.

Bake in 350 degrees F (180 degrees C) oven for 30 minutes. Broil for 2 to 3 minutes or until cheese is melted and golden. Garnish with remaining coriander.