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Julie Goodwin's Roast Pumpkin, Spinach & Ricotta Pie
Ingredients
  • Half a large butternut pumpkin (750g) cut into a 2cm dice
  • ⅔ cup light olive oil (or vegetable oil)
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 brown onions, sliced
  • 2 cloves garlic, chopped
  • 100g baby spinach
  • 6 eggs
  • 1 cup self-raising flour
  • 1 cup grated tasty cheese
  • 250g tub ricotta
Steps
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