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.
Looking for more fabulous feta recipes?
Roasted pumpkin spinach and feta 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 olive oil
- 80 gram baby spinach
- 90 gram feta 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.
