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Roast Pumpkin Spinach and Ricotta Pie

Roast Pumpkin Spinach and Ricotta Pie

This is one of those surprising dishes, an “impossible pie” that needs no separate crust. It lends itself well to gluten-free flour being substituted, though it won’t go quite as golden and takes a little longer to cook. This lovely pie works well for dinner, but also holds very nicely in a packed lunch.

Serves:

6

Preparation Time:

15 Minutes

Cooking Time:

1 hour and 10 minutes

Ingredients

½ large butternut pumpkin (about 750 g), peeled and cut into 2 cm cubes
⅔ cup (165 ml) light olive or vegetable oil
½ teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon black pepper
2 brown onions, sliced
2 garlic cloves, chopped
100 g baby spinach
6 eggs
1 cup (150 g) self-raising flour
1 cup (125 g) grated tasty cheese
250 g ricotta

Method

  1. Preheat the oven to 200°C. Grease and flour a 24 cm springform cake tin. Toss the pumpkin cubes with 1 tablespoon of the oil, the nutmeg, salt and pepper. Roast in a baking tray for 30 minutes or until soft and golden brown.
  2. Meanwhile, in a large, deep frying pan over medium heat, sauté the onion and garlic in 1 tablespoon oil until soft. Take the pan off the heat and, using tongs, toss the spinach through until wilted slightly. Set aside. Beat the eggs in a bowl. Add the remaining oil and mix well. Add the flour and whisk until there are no lumps. Stir through the tasty cheese, and season with salt and pepper. Set aside.
  3. Remove the pumpkin from the oven and reduce the temperature to 180°C. Toss the pumpkin through the onion and spinach mixture. The spinach will wilt further.
  4. Place half the vegetable mixture in the base of the prepared tin and pour half the egg mixture over it. Shake the tin to make sure the egg sinks all around the vegetables. Put the other half of the vegetable mixture on top and pour in the remaining egg mixture.
  5. Dollop the ricotta over the top, and, using a spoon, burrow down a little so that there is some ricotta nestled inside the pie as well. Bake for 45 minutes, or until golden brown on top and firm in the middle.

Credits:

Extracted from Classic by Julie Goodwin, Penguin Random House

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