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pumpkin, spinach and ricotta pie

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This crustless pie is a lovely recipe to have in your repertoire .  Its a real crowd pleaser…… delicious eaten  hot or at room temperature and being easy to transport makes the perfect addition to your picnic basket.  I have adapted the recipe from Julie Goodwin’s pumpkin, spinach and ricotta quiche…..omitting the crust makes it so much easier to prepare.

INGREDIENTS
1/2 butternut pumpkin, peeled and diced
2 onions – halved and sliced
2 cloves garlic – crushed
1 tablespoon vegetable oil
1/2 cup self raising flour
1 cup fresh ricotta cheese
100g baby spinach
6 eggs
1 cup grated cheddar cheese
olive oil, salt and pepper

ALL YOU NEED TO DO

  1. place pumpkin a little olive oil salt and pepper in a baking dish and roast for 30 mins. 
  2. While roasting, fry onion and garlic and remove from heat.
  3. Add spinach to onion and leave to wilt
  4. In a separate bowl beat eggs vegetable oil and flour with a whisk, until smooth, then add grated cheese.
  5. Toss roasted butternut into spinach mix
  6. Grease a cake tin.  (I use a 20 cm square) and line with baking paper
  7. Add half the pumpkin mix to cake tin, then half the egg mix.  Top with the remaining half pumpkin and finally the remaining egg mix.
  8. spoon ricotta over the top and burrow in with a spoon
  9. Bake for 45 mins – medium oven (180 degrees)
It is so easy to cut into this pie…clean every time
I have made this recipe substituting sweet potato for pumpkin, but prefer the sweetness of the pumpkin.   I have also used a round 22cm cake tin and made individual muffins using a 12 hole muffin tin .  Although the muffins were difficult to remove, they were a big hit at a family picnic.
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