Tortilla Pie

Courtesy of Martha Stewart Living Everyday Food Magazine

4 flour tortillas (10-inch)
1 T. olive oil, plus more for pan
1 medium onion, chopped
1 1/2 t. ground cumin
1/4 t. red-pepper flakes
coarse salt & pepper
2 T. tomato paste
1 pound ground beef sirloin (you could also use 2 chicken breasts, shredded)
3 garlic cloves, minced
1 package (10 ounces) frozen corn kernels
3 packed cups loose baby spinach (about 5 ounces), torn into pieces
2 c. (8 ounces) shredded Monterey Jack or Cheddar cheese
fresh cilantro sprigs, for garnish (optional)
sour cream (optional)

Preheat oven to 400. Trim tortillas to fit a 9-inch springform pan. Assemble pan with the bottom upside down; lighlty oil bottom and sides. Set aside.

In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.

Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 c. cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 c. cheese.

Bake pit until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, life pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.