Pumpkin, spinach and feta tart 31



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Pumpkin is one of the most versatile and enjoyable vegetables – not to mention it’s great for you. This delicious recipe contains healthy ingredients and is such a cinch to make.

Why not make it for dinner this week?


  • 3 cups cooked brown rice
  • 2 eggs
  • 2 tablespoons grated parmesan
  • 1 teaspoon dried herbs (basil, oregano or Italian herbs)
  • sheet of filo pastry


  • cooking oil spray
  • 1 onion
  • chopped 4 rashers (200g) shortcut bacon, chopped
  • 2 cups diced cooked pumpkin
  • 200g frozen spinach, thawed and drained
  • 200g reduced-fat feta, chopped
  • 3/4 cup grated reduced-fat cheese
  • 1 cup skim milk
  • 4 eggs
  • 1/2 teaspoon dried thyme
  • 3 teaspoons sesame seeds
  • 8 cups steamed greens, to serve


  1. Preheat oven to 180°C. Place rice, eggs, parmesan and herbs into a bowl and mix well. Place the sheet of puff pastry into sides and base of a 26cm pie dish, then fill with the mixture. Bake for 10 minutes then set aside to cool.
  2. Put a non-stick frying pan over medium-high heat and lightly spray with oil. Stir-fry onion and bacon until cooked, then place into dish together with pumpkin, spinach and cheese.
  3. Mix milk, eggs, thyme and some ground black pepper together. Pour into the dish over other ingredients and sprinkle with sesame seeds.
  4. Bake for 35–45 minutes, or until filling is set and surface is golden brown. Rest for 5 minutes, then serve with steamed greens.



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