Pumpkin & Spinach Tart

Ingredients

• 3 cups chopped pumpkin
• 1 onion, sliced
• 1 tsp. balsamic vinegar
• 1 tsp. sugar, brown
• 4 sheets filo pastry
• Cooking spray
• 1 tbsp. olive oil
• 8 cup mushrooms, sliced
• 300g fresh baby spinach leaves
• 2 eggs
• Sprinkle herbs, Italian
• S & P
• 50g feta cheese
• 1/2 cup grated tasty cheese, reduced fat

Method

1. 1Preheat oven 180C.
2. 2In a small non-stick frypan heat 1 tbsp. olive oil and sauté onion on medium heat until softened, about 5 minutes. Add sugar and balsamic vinegar; continue to cook for another 5 minutes. Take off heat and set aside.
3. 3In another non-stick frypan, large, heat 1 tbsp. olive oil and cook chopped pumpkin stirring, until 3/4 cooked. Take off heat, place on a plate or bowl and set aside.
4. 4In the same frypan sauté mushrooms for 2-3 minutes then add 1 clove crushed garlic then spinach. Keep cooking until spinach has wilted. Take off heat, place in a mixing bowl and set aside.
5. 5Using a flan or quiche oven proof dish lay out 1 sheet of filo pastry into dish, spray a little cooking spray in the centre then keep layering and spray each sheet with oil.Â
6. 6In the centre of the pastry layout the onion mixture spreading thinly on base.Â
7. 7Whisk the 2 eggs in a small bowl and pour into the spinach mixture, mix around, season with salt and pepper and layout on top of onion, spreading evenly over base. Spread grated cheese on top.
8. 8Place cooked pumpkin on top of spinach mixture, sprinkle little herbs on top then scatter the pumpkin evenly. Crumble feta over pumpkin.
9. 9Bake for 20 to 25 minutes in oven and serve with a little side salad.