Roast pumpkin, rocket and feta pie
SERVES 6 PREP AND COOK TIME 1 HOUR 30 MINUTES
750g pumpkin, peeled, cut into 2cm pieces 2/3 cup (160ml) light olive or vegetable oil ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon 2 medium (300g) onions, sliced 100g rocket 6 eggs 1 cup (150g) self-raising flour 1 cup (125g) grated cheddar cheese ½ bunch basil, leaves torn 200g cow’s milk feta, broken into 3cm pieces 1 Preheat the oven to 180°C (160°C fan-forced). Grease and flour a 24cm 5 springform pan; tap away excess flour. 2 Toss the pumpkin in a medium bowl with 2 tablespoons of the oil, nutmeg and cinnamon; season with salt and pepper. Spread pumpkin in a single layer on a baking paper-lined oven tray; roast about 30 minutes or until soft and browned. Cool. 3 Meanwhile, in a medium frying pan over a medium heat, heat 1 tablespoon of the oil. Cook onion, stirring, for 5 minutes or until soft. Take the pan off the heat and using tongs, toss the rocket 6 through the onion; it will wilt a little. 4 In a medium bowl, whisk the eggs lightly. Whisk in the remaining oil; add flour and whisk until smooth. Stir in cheese; season with salt and pepper. Lower the oven temperature to 170°C (150°C fan-forced). Toss the pumpkin gently through the rocket mixture. Place half the pumpkin mixture over the base of the cake pan; sprinkle with half the basil then pour half the egg mixture into pan. Shake the pan to make sure the egg sinks all around the vegetables. Top with the remaining pumpkin mixture, basil and egg mixture. Sprinkle with feta. Using a spoon, burrow down a little so that there are some feta chunks nestled inside the pie as well. Bake pie for about 45 minutes or until golden brown and firm in the middle. Serve with extra rocket or a salad, if desired. Suitable to freeze. Not suitable to microwave.