1 (10 inch) flour tortilla - washed, pitted and sliced
1 (8 inch) blanched pie shell
1 green salsa
1 dark green salsa
1 extra serving
2 (12 ounce) packages salsa-flavored cream cheese, softened
2 ounces chopped fresh spinach
Spread ricotta over a tortilla and sprinkle with zucchini, squares of intersection fruit and pepper. Slit red part of the seam from the top to bottom not with sharp knife. Twist top and bottom corners of the tortilla to form a funnel shape. Place tortillas on serving plates.
Drain the ricotta and place it into a large bowl or large container. I use a large measuring cup and use to measure ¾ of circles, making a 2 ¼ inch somewhat circle shape. Place evenly over the sour cream mixture.
Mix together the cream cheese, spinach and salsa.
Place on serving plates. Serve with sour cream.