There’s a good reason why this pumpkin slice recipe is one of our most popular.
Not only is it delicious the day you make it, but leftovers for lunch the next day are even better. As well as pumpkin, this slice is packed with spinach, feta and zucchini, all bound together by eggs for a colourful and filling meal. Serve with salad and crusty bread.
Looking for more pumpkin recipes?
Roasted pumpkin, spinach and feta slice
Ingredients
Method
Preheat oven to very hot, 220°C. Line a large baking dish with foil. Lightly grease an 18 x 28cm slab pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
Toss pumpkin, zucchini, and onion in a prepared baking dish with oil, season to taste, and spread out. Bake for 15-20 minutes, or until vegetables are golden and tender. Remove from oven. Toss with spinach.
Place vegetables in a slab pan and spread out. Sprinkle evenly with feta.
In a large bowl, whisk together eggs and milk and season to taste. Pour over the vegetable mixture.
Bake for 30-35 minutes, until set. Set aside for 10 minutes. Serve with salad and crusty bread.
How do you slice a pumpkin?
The shape and thick skin on some pumpkins mean you must start with a strong, sharp knife and a secure chopping board that won’t move around as you slice into the pumpkin. Then cut it into sections, always keeping your fingers away from the knife and making sure the chopping board won’t move.
Some people will insert a thick knife, point-first, near the centre of the pumpkin, then make slices from there. Others may prefer a sturdy serrated knife that they can use to saw through sections. And for butternut or other longer pumpkins, you could top and tail it, cut it in half, then peel it before cutting it into rounds (and de-seeding it). There are many methods, but the most important thing is to put your safety first.
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You might also like to bake this spiced pumpkin and olive oil loaf cake
