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Spinach Enchilada

Ingredients

8 large flour tortillas

1 pound spinach, fresh & cleaned

2 cup mushrooms, sliced

1 cup pine nuts

1 cup sour cream

2 cloves garlic, crushed

1 cup grated sharp Cheddar cheese

1 cup scallions, chopped

1/4 cup butter, melted

1 cup Feta cheese, crumbled

Dill

1 pound Ricotta cheese

10 drops Tabasco & salt

Instructions

In large flat dish, soften tortillas in melted butter one at a time. Mix sour cream with Feta cheese and dill then toss with spinach. Place this mixture on individual tortillas and top with mushrooms, scallions, walnuts, and sprinkle grated cheese (reserve 1/2 cup to sprinkle atop). Roll up tortillas and secure with toothpick. Place in lasagna dish. Drizzle remaining melted butter atop and bake in pre-heated oven 15 to 20 minutes at 350 degrees. Sprinkle with reserved cheese and bake 2 to 3 minutes longer.

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