CLASSY CLASSICS

Recipes from the home-cooking queen

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ROAST PUMPKIN, SPINACH & RICOTTA PIE

SERVES 6

PREP & COOK 25 MINS

• 1/2 large butternut pumpkin (about 750g), peeled and cut into 2cm cubes

• 2/3 cup light olive or vegetable oil

• 1/2 tsp ground nutmeg

• 1 tsp salt

• 1/2 tsp black pepper

• 2 brown onions, sliced

• 2 garlic cloves, chopped

• 100g baby spinach

• 6 eggs

• 1 cup self-raising flour

• 1 cup grated tasty cheese

• 250g ricotta

1 Preheat oven to 200°C. Grease and flour a 24cm springform cake tin. Toss pumpkin cubes with 1 tbsp of the oil, nutmeg, salt and pepper. Roast in a baking tray for 30 mins or until soft and golden brown.

2 Meanwhile, in a large, deep frying pan over medium heat, saute the onion and garlic in 1 tbsp oil until soft. Take pan off heat and, using tongs, toss spinach through until wilted slightly. Set aside.

3 Beat eggs in a bowl. Add remaining oil and mix well. Add flour and whisk until there are no lumps. Stir through the tasty cheese and season with salt and pepper. Set aside.

4 Remove pumpkin from the oven and reduce temperature to 180°C. Toss pumpkin through onion and spinach mixture. Spinach will wilt further.