Serve with a garden salad and fresh bread rolls. Substitute spinach and pumpkin with corn kernels and bacon, or leftover roasted vegetables for easy alternatives. Leftovers can be eaten cold the next day. This dish can be prepared during the day, stored in the fridge and popped in the oven before dinner.


  • 250 g (8 oz) packet of chopped frozen spinach (defrosted in the fridge the night before)

  • 1/2 small onion, finely diced

  • 100 g (31/3 oz) raw pumpkin, grated

  • 5 eggs

  • 80 g (2 ½ oz) cheese, grated

  • 80 g (2 ½ oz) Danish fetta cheese, crumbled roughly

  • 125 ml (4 fl oz) milk


  • 1.

    Preheat oven to 180°C/160°C fan forced (350°F/gas 4) and line a pie dish with baking paper.

  • 2.

    Snip the corner off the spinach bag and squeeze out excess moisture.

  • 3.

    Mix all ingredients, pour into lined pie dish and bake for approximately 1 hour or until firm and golden.

  • 4.

    Allow to cool slightly before serving.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 188kj
  • Fat Total 13g
  • Saturated Fat 6g
  • Protein 13g
  • Carbohydrate 4g
  • Sugar 2g
  • Sodium 265mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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