When this vegetarian family favourite hits the table, itll be devoured in minutes.
- Place pumpkin in a large microwave-safe bowl. Add 1 tablespoon water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 8 minutes or until tender. Drain. Return to the bowl. Sprinkle with paprika. Set aside to cool.
- Meanwhile, place spinach in a sieve set over a bowl. Using the back of a spoon, press as much liquid from spinach as possible. Discard liquid. Preheat oven to 200°C/180°C fan-forced. Brush base and side of a 20cm round (base) springform pan with a little of the butter. Place 1 filo sheet on a flat surface. Brush with butter. Carefully push filo into pan, butter-side down, to line base and side of pan, allowing filo to extend over rim. Repeat layering with remaining filo sheets and butter, slightly overlapping sheets as you go. Sprinkle base with ½ the breadcrumbs.
- Place ricotta, fetta, egg and garlic in a bowl. Season with salt and pepper. Stir to combine (mixture will be lumpy). Fold in spinach, pumpkin and remaining breadcrumbs (the pumpkin may break up). Spoon mixture into pastry case. Fold edges of filo into pan to form a border, leaving the centre of the pie exposed.
- Place pan on a baking tray. Bake for 35 minutes. Sprinkle filling with pine nuts. Bake for a further 5 to 10 minutes or until filling is set and filo is golden. Stand in pan for 10 minutes. Carefully remove from pan. Serve with salad leaves and tomato.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set