1. Toast the pine nuts in a skillet. You can do this in the oven as well. Fry the pancetta until crispy in its own fat. Remove using a spoon.
2. Discard most of the fat and add a teaspoon of olive oil to the pan. Crush 2 garlic cloves and add the spinach.
3. Cover and sweat the spinach on a low flame for about 5 minutes until it shrinks. Remove access water and discard the garlic cloves.
4. Transfer the spinach to a large bowl, add the irkotta, pine nuts, pancetta, and parmesan, and season to taste. Mix well then finish off with the mozzarella.
5. In an oven-proof skillet or baking dish, place 3 tortillas to cover the bottom and place another in the centre to create a base. Press well.
6. Fill them up with the mixture and put some more mozzarella on top. Place another tortilla on top and fold the edges firmly.
7. Place an oven-proof lid to hold them in place.
8. Bake in a preheated 180°C oven for about 30 minutes or until the tortillas start to brown nicely.
9. Allow it to cool down for about 10 minutes. Flip the ‘pie’ onto a chopping board, cut, and serve.

Original recipe by Ch-EAT.