Spinach Casserole

Spinach Casserole

From   Firangi Tadka

Prep: 35 minutes

Cook: 50 minutes

Method: Moderate

Course: Snack

Type: Mexican

A comfort food at its best – spinach adds to its nutrients


  • Tortilla dough
  • Refined flour (maida) ½ cup
  • Cornmeal (makai ka atta) ½ cup
  • Baking soda ¼ tsp
  • Fresh cream 4 tbsps
  • Processed cheese, grated ¼ cup
  • Stuffing
  • Spinach, blanched, drained and chopped 1 cup
  • Garlic cloves, minced 2
  • Onion, minced ½ cup
  • Red chilli sauce 1 tbsp
  • Salty biscuit crumbs ½ cup
  • Egg, optional 1
  • Salt to taste
  • Black pepper powder to taste


  • To make tortilla dough, take refined flour and cornmeal in a mixing bowl, add baking soda and sufficient water gradually and knead into a stiff dough.
  • Sprinkle some flour on the worktop, divide the dough into equal portions and roll out into tortillas or chapattis.
  • Heat a non-stick tawa and roast the tortillas on it, one at a time, turning sides till both sides are equally done.
  • To make the stuffing, take spinach, garlic, onion, chilli sauce, biscuit crumbs and an egg (if using) in a bowl and mix well. Add salt and black pepper powder and mix well.
  • Grease a baking dish.
  • Keep the tortillas on the worktop, keep some stuffing on each and roll. Place the stuffing in the tortillas and make a roll. Keep the tortilla rolls in the greased baking dish.
  • Pour cream on each roll. Sprinkle cheese on top. Keep the baking dish in the refrigerate for 20 minutes.
  • Preheat the oven to 200º C.
  • Keep the baking dish in the preheated oven and bake for 30 minutes.
  • Transfer into individual serving plates and serve hot.