Recipe: Tasty Pumpkin and Feta Bake

Recipe: Tasty Pumpkin and Feta Bake Delicious, fresh and tasty.

Pumpkin and Feta Bake. The roasted pumpkin is sweet and juicy, the feta adds pops of salty creaminess, the pine nuts add a warm, earthy crunch, the freshness from spinach, all Toss pumpkin with olive oil, salt and pepper. The book includes a recipe for these sunflower seed and spinach-flecked pumpkin feta muffins. Savory muffin fans, you know who you are, these don't disappoint.

Brush each empanada with milk, and cut a couple of small slits in the top.

Roasting the pumpkin intensifies and sweetens the vegetable and the sesame seeds, feta, chilli and honey add so much texture and flavour to it.

What I also liked about it was that it could be eaten cold or hot depending on the hemisphere in which you dwell.

You can have Pumpkin and Feta Bake using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Pumpkin and Feta Bake

1. You need 700 grams of peeled and diced pumpkin.

2. It’s 2 medium of potatoes peeled and diced.

3. It’s 2 tbsp of olive oil.

4. Prepare 1 of onion diced.

5. You need 5 of eggs.

6. You need 1/2 cup of cream.

7. Prepare 2 tbsp of chopped Italian parsley.

8. It’s 100 grams of Feta (cow).

9. You need 1 of sea salt and cracked pepper to taste.

Tip the pumpkin mixture back into the bowl and stir through the mixed herbs, feta and walnuts.

Turn over the aubergine halves, then pile up the mixture inside.

If it starts to colour too much, cover.

Place the pumpkin and potato cubes in a saucepan of water and simmer until they are just tender.

Pumpkin and Feta Bake instructions

1. Place the diced pumpkin and potatoes in a saucepan of water and simmer until they are just tender. Drain and set aside to cool..

2. Heat the oil in a pan over a medium heat the dice onions until soft and fragrant. Whisk together the eggs and cream and parsley in a bowl. Season to taste..

3. In a large bowl , gently combine the pumpkin and potatoes onions, eggs mixture and crumbled feta. Pour into a oven proof serving dish and dot over the extra feta..

4. Bake for 20-25 minutes until the bake is puffed and golden. Allow it to cool slightly before cutting.

Drain and set aside to cool.

Heat the oil in a pan Pour into an ovenproof serving dish and dot over the extra feta.

Allow it to cool slightly before.

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All Reviews for Spinach and Feta Pita Bake.