Free Healthy Recipe - Roast Pumpkin and Silverbeet Pie

Low carbohydrate, Low fat, Low GI

Copyright John Paul Urizar

Here's a dish I like to serve at a casual lunch where everyone's required to bring a plate. While it looks terribly complicated it's not at all and it rather fun to make.
Make sure you have a water spray at hand to spray the bread to make it easier to manage.

1 tbsp olive oil
1 pinch sea salt
500 grams butternut pumpkin, peeled and sliced
2 bunches English spinach
1 tbsp thyme
120 grams goat's fetta

Preheat the oven to 200 degrees Celsius. Brush the pumpkin with olive oil and season with sea salt. Bake in the oven for 15 to 20 minutes until cooked.
While the pumpkin is cooking, wash and trim the English spinach.
Steam the spinach for 2 minutes then remove from the heat. Squeeze any excess moisture from the spinach leaves and set aside.

Beat the eggs in a bowl add the thyme and season with cracked black pepper.
Lightly grease a cake tin and brush the dark sides of the bread with oil. Cover the base and sides of the tin with the bread (dark side to the outslde) and allow some overhang to create the decorative edge.
Lay the pumpkin over the base of the bread, top with spinach then add the egg mixture.
Crumble the goat's feta over the top. Cover the top of the pie with more mountain bread, brushed with oil.
Cover with foil and bake in the oven for 25 minutes. Remove the foil and cook for a further 10 minutes until the top is crisp and golden.

Note : Paper thin mountain bread has been around for thousands of years traditionally from areas near the Lebanese and Syrian border. The art of making mountain bread is passed down by women from one generation to the other. The bread is made from a variety of grain flour plus wheat flour, salt and water. Mountain bread is not suitable for people suffering from coeliac disease.

Makes 6 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 1 hr
Ready in: 1 hr 10 mins

Suitable for:
Dinner, Lunch
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Nutritional Information - Per Serve
Kj 1182 kj
Calories 283 kcal
Fat 12.5 g
Saturated Fat 4.3 g
Total Carbohydrate 22.6 g
Total Protein 17.1 g
Fibre 5.7 g

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