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.
Discard most of the fat and add a teaspoon of olive oil to the pan.
Add the spinach.
Cover and sweat the spinach on a low flame for about 5 minutes until it shrinks.
Remove access water.
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.
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.
Fill them up with the mixture and put some more mozzarella on top.
Place another tortilla on top and fold the edges firmly.
Place an oven-proof lid or something heavy to hold them in place.
Bake in a preheated 180°c oven for about 30 minutes or until the tortillas start to brown nicely.
Allow it to cool down for about 10 minutes.
Flip the ‘pie’ onto a chopping board, cut, and serve.