Name: Roast Pumpkin, Spinach and Feta Slice
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 12
Ingredients: 750g butternut pumpkin, cut into medium sized pieces; 2 zucchini, cut into 3cm slices; 1 large red onion, cut into wedges; 2 tablespoons olive oil; Salt and pepper; 8 eggs; 1/2 cup milk; 80g baby spinach leaves; 90g feta, crumbled

Roast Pumpkin, Spinach and Feta Slice

Looking for an amazing vegetarian slice? We have just what you need!

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Serves 12

Prep

10M

Cook

Total

1H 10M

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With the rich flavours of roasted vegetables and feta, this slice will really impress!

Ingredients

750g butternut pumpkin, cut into medium sized pieces

2 zucchini, cut into 3cm slices

1 large red onion, cut into wedges

2 tablespoons olive oil

Salt and pepper

8 eggs

1/2 cup milk

80g baby spinach leaves

90g feta, crumbled

Method

Place pumpkin, zucchini, onion, oil, salt and pepper in a large bowl and toss to combine. Spread out vegetables onto a large baking tray. Cook in a 220-degree oven for 15-20 minutes.

Crack 8 eggs into a large bowl. Season with salt and pepper. Whisk well.

Place roasted vegetables to a large bowl and add baby spinach. Transfer to a medium rectangle cake tin, which has been lined with baking paper. Top with feta, then pour in egg mixture.

Cook in a 220-degree oven for 30-35 minutes. Remove from tin. Slice and serve.

Amy Sinclair

Ingredients

Method

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