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
• 100g 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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Preparation method
1. Preheat the oven to 200°C (180°C fan-forced). Grease a 24cm springform tin; line base with baking paper.
2. Toss the pumpkin with 2 tablespoons of the oil and nutmeg on an oven tray; season with salt and freshly ground black pepper. Roast for about 30 minutes or until tender and golden brown.
3. Meanwhile, heat 2 tablespoons of the oil in a large frying pan over a medium heat; cook onion and garlic, stirring, until soft. Remove from the heat. Using tongs, toss the spinach through the onion mixture until wilted a little.
4. Beat the eggs in a large bowl. Add the remaining oil; mix well. Add the flour; whisk until smooth. Stir in the grated cheese and season with salt and pepper.
5. Reduce the oven temperature to 180°C (160°C fan-forced). Toss the pumpkin through the onion mixture. The spinach will wilt further.
6. Place half the pumpkin mixture in the base of the pan; pour over half the egg mixture. Shake the pan to settle the egg around the vegetables. Spoon the remaining pumpkin mixture on top; top with the remaining egg mixture. Drop spoonfuls of the ricotta over the top. Using a spoon, burrow down a little so that there is some ricotta nestled inside the pie as well. Bake for about 45 minutes or until browned and firm in the centre.
