Ingredients
600 g pumpkin, peeled and deseeded, cut into 1 cm-thick slices
60 ml (¼ cup) water
7 sheets filo pastry
Olive oil cooking spray
8 x 50 g eggs, lightly whisked
310 ml (1¼ cups) low-fat milk
Freshly ground black pepper, to season
75 g (3 cups) baby spinach leaves
100 g reduced-fat feta, crumbled
75 g (3 cups) mixed salad leaves, to serve
1 drizzle balsamic glaze, to serve
Method
- 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 Litres (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.