Ingredients:
1 sheet prepared puff pastry
1 sheet prepared shortcrust pastry
300 g pumpkin
2 red peppers
300 g ricotta cheese
1/2 cup parmesan cheese
salt and pepper, to taste
nutmeg, to taste (optional)
1 clove garlic, crushed (optional)
2 cups spinach, cooked
1 eggs, beaten
Directions:
Peel and slice pumpkin into even sized pieces, then cook until just tender.
Roast and peel the peppers, cut into large pieces.
Mix the ricotta with parmesan, salt, pepper and garlic.
Sprinkle a touch of nutmeg over the spinach (if using).
Grease a deep baking dish or pie plate and line it with a circle of the shortcrust, making sure there’s an overhang to seal the top.
Layer the filling as follows: pumpkin, spinach, ricotta, red peppers.
Brush the pastry edge with egg, then use the puff pastry to make a lid.
Pinch the two pastries together to seal& brush the top with beaten egg.
Make a small hole in the top to let steam escape.
Bake at 200C (400F) for 20 minutes or until golden.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.