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Roasted pumpkin, spinach and feta slice
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Delicious slice for dinner, perfect for tomorrow's lunch - if there's any left!
Ingredients:
  • 1.2kg butternut pumpkin, peeled, deseeded, cut into 3cm pieces
  • 2 red onions, cut into thin wedges
  • olive oil cooking spray
  • 100g baby spinach
  • 75g reduced-fat feta cheese, crumbled
  • 8 eggs
  • 84.98 gm low-fat milk
  • 8 thin slices crusty bread, to serve
Instructions:
  • Preheat your oven to 230°C. Line a large roasting pan with baking paper. Place pumpkin and onion in the pan, then spray with oil and season with salt and pepper. Toss everything together to coat evenly. Spread the vegetables over the base of the pan and roast for 18 to 20 minutes until they are golden and tender. Once done, remove from the oven and top with spinach, allowing it to wilt for 3 minutes before serving.
  • Prepare a 3.5cm deep, 16.5cm x 26cm slab pan by greasing it. Line the base and sides with baking paper, leaving a 2cm overhang on both long ends. Arrange the pumpkin, onion, and spinach on the base of the pan, then sprinkle with feta cheese.
  • In a jug, lightly beat together eggs, milk, salt, and pepper. Pour the mixture over feta. Bake for 35 minutes, or until the mixture is set. Allow it to stand for 10 minutes before serving with crusty bread.

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