Get a piece of the action with a hot layered slice. There’s enough for six!
Ingredients
- 600 g pumpkin, peeled and deseeded, cut into 1 cm-thick slices
- ¼ cup (60 ml) water
- 7 sheets filo pastry
- Olive oil cooking spray
- 50 g eggs, lightly whisked
- 1¼ cups (310 ml) low-fat milk
- Freshly ground black pepper, to season
- 3 cups (75 g) baby spinach leaves
- 100 g reduced-fat feta, crumbled
- 3 cups (75 g) mixed salad leaves, to serve
- Balsamic glaze, to serve
How to Make It
- Layer pumpkin in a shallow microwave dish. Add water. Cover and cook on high/100% for 5-6 minutes or until pumpkin is just tender. Transfer to a large oven tray to cool slightly. Set aside.
- Preheat oven to 190°C (fan-forced). Spray a shallow rectangular 3 L (12 cup) ovenproof dish with cooking spray. Lay 1 sheet of filo on a clean surface. Spray with cooking spray. Continue to spray and layer the remaining sheets. Line dish with pastry, trimming to fit.
- Whisk egg and milk in a medium bowl. Season with pepper. Layer half the pumpkin, spinach and feta in the prepared dish. Repeat with remaining pumpkin, spinach and feta. Pour over egg mixture.
- Bake for 35-40 minutes (covering with foil after 20 minutes if pastry becomes too brown) or until set and golden. Set aside for 5 minutes. Cut into pieces. Divide salad leaves between serving plates. Drizzle with balsamic glaze and serve with pie.