Double Gloucester and Tomato Tortilla Bake

Just five main ingredients make this delicious tortilla bake. It’s a bit like a vegetarian lasagne, made with very little effort!

Serves: 4


  • A little vegetable oil, for greasing
  • 300 g Fresh spinach, (10oz)
  • 5 Soft flour tortillas
  • 440 g Jar tomato pasta sauce
  • 150 g Double Gloucester cheese, grated, (6oz)
  • Salt and freshly ground black pepper
  • Salad, to serve


1. Pre-heat the oven to 180°C / fan oven 160°C / Gas Mark 4. Lightly grease a baking sheet with a little vegetable oil.

2. Put the spinach into a colander and pour over a kettleful of boiling water to wilt the leaves. Drain well, then squeeze out the excess moisture when cool enough to handle.

3. Put 1 tortilla onto the baking sheet, and spread with one-quarter of the pasta sauce, then arrange a sliced tomato on top and sprinkle with one-third of the grated cheese. Place another tortilla on top, spread with another quarter of the pasta sauce, then add half the spinach, seasoning with a little pepper. Repeat these layers once more, then finish with the final tortilla, sliced tomato and grated cheese.

4. Bake for 25-30 minutes. Cool for a few minutes, then slice into 4 and serve with salad.

Cook’s tip: Use home-made or bought pancakes instead of tortillas, if you like.

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