Roasted pumpkin, spinach and feta slice

Name: Roasted pumpkin, spinach and feta slice
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Ingredients: 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; ½ cup cream or milk; Salad, crusty bread to serve

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Prep Time: 15 minutes

Cook Time: 55 minutes

Total: 70 minutes

Servings: 8

Author : Amy Bradney-George

Ingredients

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Instructions

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Step 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.

Step 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.

Step 3

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

Step 4

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

Step 5

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