Friday, October 15, 2010

Layered Spinach Pocket

4 (10 in) whole wheat tortillas
6 large Lunch Meat Turkey Slices
16 oz (or more) sliced Swiss cheese
7 oz bag of fresh baby spinach
2 large tomatoes, diced
1 Tbsp dried or minced onions
1 Tbsp dried parsley
2 eggs, beaten
2 Tbsp Dijon mustard
1-2 Tbsp Worcestershire Sauce
1/2 mayo
Parmesan cheese (optional)

Grease a 9 x 13 pan. Place two tortillas in the bottom of the dish to cover the bottom. Begin to layer ingredients starting with 3 turkey slices, cheese then spinach. Sprinkle the tomatoes, onions and parsley on top of spinach.

In a separate bowl add, beaten eggs, Worcestershire sauce, Dijon mustard and mayo; mix well. Pour 2/3 of the mixture over your layered dish. Add another layer of sliced Swiss, then tortillas, remaining turkey and finish off with Swiss. Sprinkle with Parmesan cheese and bake @ 375 for 25 minutes uncovered or until it bubbles.

note: If your dish starts to brown on top cover with tin foil the last few minutes of baking so it doesn't burn. Another option would be to lower the oven temperature to 350 and add at least 10 minutes to the baking time.

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