A delightful roasted pumpkin, spinach and feta slice can go a long way, whether it be on the dinner table or in the lunch box. Making as great leftovers, this recipe also contains butternut pumpkin, zucchini and spinach alongside rich feta and cream. Everyone will love it!
- 750 g butternut pumpkin, peeled, deseeded, cut into 3 cm pieces
- 2 zucchini, cut into chunks
- 1 large red onion, cut into thin wedges
- 2 tbsps olive oil
- 80 g baby spinach
- 90 g feta cheese, crumbled
- 8 eggs
- ½ cup cream or milk
- Salad, crusty bread to serve
Preheat oven to very hot, 220 C. Line a large baking dish with foil. Lightly grease an 18 x 28 cm slab pan. Line base and sides with baking paper, allowing a 2 cm overhang at both long ends.
Toss pumpkin, zucchini and onion in prepared baking dish with oil, season to taste and spread out. Bake for 15-20 mins, or until vegetables are golden and tender. Remove from oven. Toss with spinach.
In a large bowl, whisk together eggs and milk and season to taste. Pour over vegetable mixture.
Bake for 30-35 mins, until set. Set aside for 10 mins. Serve with salad and crusty bread.
TIP You could also try leftover baked veggies, or broccoli, capsicum and mushrooms.