Spinach and Corn Tortilla Pie

Cut tortillas into even sized rounds using the bottom of a 9 inch spring form pan as a guide. Return bottom to spring form pan and clasp shut. Spray inside with olive oil cooking spray.

In a medium bowl,combine thawed well drained spinach,corn,mashed garbanzos,feta,red onion,scallions,cilantro,cumin,garlic powder,lemon zest,salt and pepper. Set aside.

In a blender,combine spanish tomato sauce and 1 or 2 chipotles in adobo(to taste) and puree until smooth. Set aside. Preheat oven to 400 degrees with oven rack set in the middle of oven.

To assemble,place 1 tortilla on bottom of spring form pan and spread a tablespoon or so of tomato/chipotle sauce evenly to edges of tortilla.

Top with 1/4 of the spinach/corn mixture.

Top with 1/4 of the shredded cheddar.

Repeat with remaining layers of tortillas,sauce,spinach/corn mixture and cheese. Bake 20-30 minutes until cheese on top is melted and slightly browned.

Remove from oven and allow to cool 5 minutes before releasing from spring form pan.

Cut into wedges and serve with sour cream and hot sauce if desired.