Serves 6
- 250 g chopped, uncooked pumpkin
- 1/2 onion
- 1 dessetsp. olive oil
- 3 eggs
- 1/2 cup polenta
- 1/2 cup pepitas (green pumpkin seeds)
- handful of spinach leaves
- 1/2 teasp. unrefined salt
- 1/2 teasp. hungarian sweet paprika or 1/4 teas. cayenne pepper
- 10 g. chopped goats feta cheese (optional)
- Grind pepitas in a coffee grinder or food processor. Set aside.
- Steam pumpkin.
- Fry onion in olive oil.
- Chop spinach roughly
- Combine all ingredients and blend in blender.
- Spoon into pie dish or casserole dish. Mixture should be about 3 or 4 cm. high when sitting in dish.
- Bake in moderate oven for 20-25 minutes
Optional: top with sliced tomatoes before baking.