Roast pumpkin, spinach and ricotta pie
Roast pumpkin, spinach & ricotta pie—tender pumpkin, fresh spinach, and creamy ricotta in a flaky crust. Quick, easy, and delicious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1/2 large (750g) butternut pumpkin, cut into 2cm cubes
- 2/3 cup (160ml) extra virgin olive oil
- 1/2 teaspoon ground nutmeg
- 2 medium (300g) brown onions, sliced
- 2 cloves garlic, chopped
- 100 grams baby spinach leaves
- 6 eggs
- 1/2 cup (75g) self-raising flour
- 1 cup (120g) grated cheddar cheese
- 1 cup (250g) fresh ricotta cheese
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