Ingredients
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400g butternut pumpkin, peeled
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400g potatoes
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50g baby spinach leaves
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2 tbs plain flour
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300ml bulla light thickened cream
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4 eggs, lightly beaten
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1/3 cup grated parmesan
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2 tbs chopped parsley
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100g soft feta, crumbled
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Woolworths select sea salt
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Woolworths select peppercorn
Method
Preheat oven to 200°C. Cut pumpkin and potato into 2cm pieces. Steam for 5 mins, until just tender. Line a 20cm spring form tin with baking paper and place onto a baking tray. Place spinach into base of tin. Arrange par-cooked vegetables over the spinach.
Place flour into a bowl and gradually whisk in cream until smooth. Add eggs, parmesan and parsley and whisk again until combined.
Season with salt and pepper.
Pour into pan. Scatter feta over the top and bake for 40 mins, until set and golden. Stand for 5 mins before removing from pan and cutting into wedges.
Serve with salad.