Roast pumpkin spinach and feta slice

Roast pumpkin spinach and feta slice




  • ½  pumpkin, cut into 2 cm chunks
  • 1 large red onion, cut into wedges
  • extra-virgin olive oil
  • ½ teaspoon salt
  • 1 cup baby spinach leaves, washed
  • 1/3 cup feta cheese, crumbled
  • 6 eggs
  • 1/3 cup milk
  • pepper to taste


Preheat oven to 230°C. Toss pumpkin and onion with salt and approx. 1 teaspoon of olive oil.

Place pumpkin and onion in a slice tray. Roast until pumpkin is tender, about 15 minutes.

Place spinach over the top of the pumpkin and onions and mix everything together with a fork in a mixing bowl. Sprinkle the feta over this mixture. Line the slice pan with baking paper and place the feta and pumpkin mixture back into the pan.

In a large bowl, whisk together eggs, milk and pepper and stir well.

Pour egg mixture over the vegetables. Bake in oven for 15-20 mins or until set in the centre.

Stand for 10 mins. Cut into squares.



  • This is a great dish to make in advance and serve at room temperature.
  • I love using organic feta.
  • This slice also makes a lovely breakfast (think of it as a strange type of omelette) – it’s easy and doesn’t make a mess.

Serving Suggestions


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