Cooking some thing a little different today with a spin on Spinach Pie...
This little ripper is going to be lovely along side a nice garden salad sprinkled
with some pumpkin seeds.
Ingredients:
Roasted kent pumpkin diced small (Enough to fit over the base of your pie dish with gaps)
A few handfuls of baby spinach with the stalks removed
6 free range eggs
125ml extra light cream
500g Smooth low fat Ricotta
Sea Salt and pepper
Handful of pumpkin and sunflower seeds
Halved cherry tomatoes to decorate
What to do:
Lightly spray your baking dish with cooking spray and add your diced pumpkin. Roast until half cooked. Remove from the oven and let it cool slightly, then cover with baby spinach leaves. Whisk the eggs, cream and ricotta until smooth and season with sea salt and pepper. Pour over the pumpkin and spinach. Decorate with halved cherry tomatoes and sprinkle with pumpkin seeds and sunflower seeds. Bake in a preheated oven at 180 degrees for around half an hour or until golden and set.
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