- 0:10 Prep
- 0:45 Cook
- 4 Servings
- Capable cooks
Roast pumpkin brings a sweetness, and toasted pumpkin seeds add crunch to these flaky ricotta pies.
Ingredients
- 400g butternut pumpkin, peeled, cut into 3cm pieces
- 2 tablespoons olive oil
- 1 leek (white part only), sliced
- 1/2 bunch kale, stems removed
- 6 eggs
- 200ml milk
- 2 tablespoons grated parmesan
- Pinch ground nutmeg
- 1/2 teaspoon paprika
- 4 sheets filo pastry
- Olive oil spray
- 200g ricotta, crumbled
- Toasted pumpkin seeds (pepitas), to serve
- Micro cress, to serve
Method
- Step 1Preheat oven to 200°C and grease four 12cm tart pans. Place pumpkin on a baking tray and drizzle with 1 tablespoon oil. Roast for 20 minutes or until tender. Reduce oven to 180°C.
- Step 2Cook leek in a pan of simmering salted water for 3 minutes. Add kale leaves and cook for 2 minutes or until softened. Drain.
- Step 3Beat the eggs, milk, parmesan and spices in a bowl. Cut each filo sheet into four squares, spray with oil, then stack in pans on a slight angle to create a shell. Divide the roasted pumpkin, leek mixture and ricotta among shells, season, then pour over the egg mixture. Bake for 20 minutes or until set and golden.
- Step 4Garnish with pumpkin seeds and cress, if using, then serve.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1762 kj
Energy
25.2g
Fat Total
7.4g
Saturated Fat
4.8g
Fibre
20.9g
Protein
323mg
Cholesterol
398mg
Sodium
7.2g
Carbs (sugar)
27.8g
Carbs (total)
All nutrition values are per serve
Notes
Micro cress is from selected green grocers; substitute flat-leaf parsley.
- Author: Jill Dupleix
- Image credit: Andy Lewis
- Publication: Taste.com.au
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