- 3-4 eggs
- 2-3 cups flour
- 2-3 bags of spinach wash and cut into big pieces
- 1 or 2 pounds of ground meat as desired
- Onions, cut into 5 small chunks
- 3 ½ teaspoons of salt
- Garlic, chopped
- 1 cup sour cream
- 1 cup ricotta cheese
- 8 ounces mozzarella or quesadilla cheese, shredded
- 6-8 ounces parmesan cheese
- Salt, pepper (optional spices to taste)
- Olive oil
Fry meat and remove most of the fatty juice. Heat oil (2 spoons) in a pan. Fry onions and mix with meat, garlic, and condiment. Add salt, and pepper to taste. Once the meat is brown, add the spinach and cook it for 5 minutes. Beat eggs with flour and water. Make a dense but runny mixture in a big jar or container. On a flat pan (non-stick), heat 2 spoons of olive oil (every pancake needs this). Pour the mixture (total needed is 4-5 big pancakes; not too thick). Turn them over; add a small teaspoon of oil again, so they don’t stick on the pan. In a round pan, layer tortillas and alternate ingredients:
One tortilla, meat, spinach and onion mixture; sour cream.
One tortilla, meat, spinach and onion mixture; ricotta cheese.
One tortilla, meat mixture, mozzarella/quesadilla, cheese and parmesan.
Place under oven broiler briefly until cheese melts (keep a close eye on it or it will burn).
Or you can microwave.
Serve in slices with Spanish rice and hot sauce or alone.