Roast Pumpkin & Spinach Pie
500g pumpkin, peeled and roughly cut into 3cm cubes
250g frozen spinach, thawed
500g fresh ricotta cheese
10 free range eggs
150g bacon, chopped
70g freshly grated Parmesan cheese
2 tablespoons wholegrain mustard
salt and freshly cracked blacked pepper to taste
- Preheat oven to 180°C.
- Bake pumpkin in a large baking tray for 45 minutes or until soft and lightly browned.
- Squeeze excess liquid from spinach. Combine with ricotta, eggs, bacon, parmesan, mustard, salt and pepper.
- Pour half of the ricotta cheese mixture into a greased baking dish, top with roast pumpkin, then the remaining ricotta mixture.
- Bake for 30 minutes or until golden brown.