Preparation time is 10minutes
Cook time is 50minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 700grams pumpkin, skin removed, cut into 3cm cubes
- 1/4 cup extra virgin olive oil
- 1/2 punnet sage, leaves separated
- 1 brown onion, finely chopped
- 3 garlic cloves , crushed
- 300grams Woolworths kale & spinach mix
- 500grams ricotta
- 2 eggs, 1 lightly beaten
- 1 sheet frozen puff pastry
Description
A harmonious blend of sweet pumpkin, creamy ricotta and aromatic sage, this rich, savoury pie is a celebration of flavours that will delight tastebuds.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place pumpkin on prepared tray. Toss with 1 tbs oil. Season. Bake for 25 minutes or until edges begin to caramelise. Remove from oven.
Step 2 of 4
Meanwhile, heat a large deep-frying pan over medium heat. Add remaining oil. Add sage and cook for 1 minute each side or until crisp. Remove from pan and set aside.
Step 3 of 4
Add onion and garlic to pan and cook, stirring, for 3 minutes or until softened. Add kale and spinach, in batches, and cook for 5 minutes or until wilted.
Step 4 of 4
In a large bowl, combine ricotta and 1 egg. Season. Add spinach and kale mixture, pumpkin and half of the crispy sage, and fold gently to combine. Add mixture to a 20cm round (5cm high) baking dish. Top with pastry, trimming edges to fit dish. Brush pastry with beaten egg. Bake for 25 minutes or until pastry is golden. Serve topped with sage.
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