Thoughtful Foods

Ingredients

• 1 cup grated parmesan
• 1 tbs olive oil
• 1 brown onion, chopped
• 1 bunch English spinach, trimmed and chopped
• 2 cloves garlic, crushed
• 300g pumpkin, chopped and steamed
• 1/2 cup chopped semi-dried tomatoes
• 1/4 cup toasted pine nuts
• 2 x 250g light cream cheese, softened
• 4 eggs
• 3/4 cup (180ml) cream
• Salt & freshly ground pepper

Method

1. Preheat oven to 200°C. Oil a 20cm tin, line base with baking paper and sprinkle with 2 tbs of the parmesan.
2. Heat oil in a pan and cook onion for 4 mins. Add spinach and garlic. Stir for 1-2 mins or until wilted. Add pumpkin, semi-dried tomatoes and pine nuts. Remove from the heat.
3. Reserve 2 tbs parmesan. Place remaining parmesan, cream cheese and eggs into a bowl. Beat until smooth. Add cream and beat until combined. Stir in the cooled spinach mixture and season well.
4. Pour mixture into tin and sprinkle with reserved parmesan. Bake for 10 mins, then reduce heat to 180°C and cook for 30-35 mins until firm. Cool to room temperature, then refrigerate in the tin for 4 hours. Remove, slice and serve with salad.