Name: Roasted pumpkin, spinach and fetta slice
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 8
Ingredients: Roasted pumpkin, spinach and feta slice; 750 gram butternut pumpkin, peeled, deseeded, cut into 3 cm pieces; 2 zucchini, cut into chunks; 1 large red onion, cut into thin wedges; 2 tablespoon olive oil; 80 gram baby spinach; 90 gram fetta cheese, crumbled; 8 eggs; 1/2 cup cream or milk; salad, crusty bread to serve

Roasted pumpkin, spinach and fetta slice

If you haven't tried it yet, now's your time.

Serves 8

Prep

15M

Cook

55M

Total

1H 10M

Roast pumpkin, fetta and spinach come together in perfect harmony in this fresh and satisfying slice. A little like a frittata, but we’ve called it a slice. Whatever you call it, it’s delicious the night you make it and even better as leftovers for lunch the next day. If you haven’t tried it yet, then what are you waiting for?

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Ingredients

Roasted pumpkin, spinach and feta slice

750 gram butternut pumpkin, peeled, deseeded, cut into 3 cm pieces

2 zucchini, cut into chunks

1 large red onion, cut into thin wedges

2 tablespoon olive oil

80 gram baby spinach

90 gram fetta cheese, crumbled

8 eggs

1/2 cup cream or milk

salad, crusty bread to serve

Method

Roasted pumpkin, spinach and feta slice

1.Preheat oven to very hot, 220°C. Line a large baking dish with foil. Lightly grease an 18 x 28cm slab pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.

2.Toss pumpkin, zucchini and onion in prepared baking dish with oil, season to taste and spread out. Bake for 15-20 minutes, or until vegetables are golden and tender. Remove from oven. Toss with spinach.

3.Place vegetables in slab pan and spread out. Sprinkle evenly with feta.

4.In a large bowl, whisk together eggs and milk and season to taste. Pour over vegetable mixture.

5.Bake for 30-35 minutes, until set. Set aside for 10 minutes. Serve with salad and crusty bread.

You could also try leftover baked vegies – or broccoli, capsicum and mushrooms.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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