Pumpkin Topped Spanakopita Bake with Feta & Pine Nuts

Pumpkin Topped Spanakopita Bake with Feta & Pine Nuts

Ready in 45 minutes • Serves 4
This dish most recently appeared in My Choice (5 Nights For 4) on Sunday, July 25, 2021.
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This is our healthier version of the classic Greek spanakopita. We have topped it with pumpkin, pine nuts and dill. Trust us when we say you wont miss the pastry!

Ingredients

Pumpkin Topping

  • 800g pumpkin wedges
  • 2 tsp olive oil
  • 1 pack pine nuts

Spanakopita Bake

  • 1 Tbsp olive oil
  • 200g feta cheese
  • 1 pack eggs (4 pack)
  • 1/2 pack Greek Spices
  • 300g baby spinach
  • 1 leek, cut in half lengthways & thinly sliced
  • 2 tsp olive oil

To Serve

  • 1 twin pack baby cos lettuce, leaves separated
  • 2 tsp red wine vinegar
  • 1 bunch dill, leaves picked

Steps

  1. Preheat oven to 220°C (or 200°C fan bake). Line a medium baking dish with paper.
  2. Toss pumpkin on a lined oven tray with oil. Season with pepper and roast in oven for 20 minutes to half cook.
  3. Heat oil in a large pot. Prep leek and add to pan with a splash of water. Cook for about 5 minutes, until soft. Add Greek spices and cook for about 30 seconds, until fragrant.
  4. Add spinach and cook for about 2 minutes to wilt. Remove from heat and transfer mixture to a large bowl. Add eggs and beat well. Crumble in feta and mix to combine. Transfer spinach filling to prepared baking dish.
  5. When pumpkin has had its first cook remove from oven and carefully place pumpkin on top of spinach filling. Sprinkle over pine nuts and drizzle over olive oil. Bake in oven for 15-20 minutes, until egg has set and top is golden.
  6. While spanakopita bakes prep lettuce and toss in a medium bowl with vinegar. Set aside for serving. Pick dill and set aside for serving.
  7. Spanakopita bake with lettuce on the side. Sprinkle over dill.

Nutritional Information

Energy 1722 kj
412 kcal
Protein 21.2g
Carbohydrate 17.9g
Fat 27.0g