There's good reason why this recipe is one of our most popular. Delicious the night you make it, even better as leftovers for lunch the next day.
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Roasted pumpkin spinach and fetta slice
If you haven't tried it yet, now's your time.
- 15 mins preparation
- 55 mins cooking
- Serves 8
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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 Bertolli 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
- 1Preheat 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.
- 2Toss 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.
- 3Place vegetables in slab pan and spread out. Sprinkle evenly with feta.
- 4In a large bowl, whisk together eggs and milk and season to taste. Pour over vegetable mixture.
- 5Bake for 30-35 minutes, until set. Set aside for 10 minutes. Serve with salad and crusty bread.
Notes
You could also try leftover baked vegies - or broccoli, capsicum and mushrooms.
