Ingredients
• 1 cup grated parmesan
• 1 tablespoon olive oil
• 1 brown onion, chopped
• 1 bunch English spinach, trimmed and chopped
• 2 cloves garlic, crushed
• 300g pumpkin, chopped and steamed
• 1/2 cup chopped semi-dried tomatoes
• 1/4 cup toasted pine nuts
• 2 x 250g light cream cheese, softened
• 4 eggs
• 3/4 cup (180ml) cream
• Salt & freshly ground pepper
Method
Step 1
Preheat oven to 200°C. Oil a 20cm tin, line base with baking paper and sprinkle with 2 tablespoons of the parmesan.
Step 2
Heat oil in a pan and cook onion for 4 mins. Add spinach and garlic. Stir for 1-2 mins or until wilted. Add pumpkin, semi-dried tomatoes and pine nuts. Remove from the heat.
Step 3
Reserve 2 tablespoons parmesan. Place remaining parmesan, cream cheese and eggs into a bowl. Beat until smooth. Add cream and beat until combined. Stir in the cooled spinach mixture and season well.
Step 4
Pour mixture into tin and sprinkle with reserved parmesan. Bake for 10 mins, then reduce heat to 180°C and cook for 30-35 mins until firm. Cool to room temperature, then refrigerate in the tin for 4 hours. Remove, slice and serve with salad.
