** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Make paste of spinach, Monterrey Jack Cheese and Cheddar Cheese, eggs, sour cream, and if desired, fried bacon, fresh onion, and onion soup mix.
3. Heat both sides of tortillas on griddle and place one in the bottom a 9-inch pie pan.
4. Spread paste on tortilla and sprinkle with Parmesan cheese.
5. Continue to layer tortillas, paste and Parmesan cheese until 4 tortillas in each of 2 pies have been used.
6. top with last tortilla and sprinkle with Parmesan cheese.
7. Cover with foil and bake at 325 for about 30 minutes Cool for 10 min and serve.
8. Makes two 9-inch pies. NOTE: This is good hot or cold, and even better the second day if there is any left.
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Dietary Notes:
This recipe is high in Vitamin A with 1406% of your daily recommended intake per serving. This recipe is high in Vitamin C with 55% of your daily recommended intake per serving. This recipe is high in Vitamin E with 63% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, MSG, Cheese, Onion allergies.
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