Meat-free Feta Cheese Bake
Roasted Pumpkin, Spinach and Feta Cheese
peeled, seeded, cut into 3 cm pieces
cut into chunks
cut into thin wedges
Cream or Milk
Salad and crusty Bread
Preheat oven to very hot, 220°C.
Line a large baking dish with foil.
Lightly grease an 18 x 28 cm slab pan.
Line base and sides with baking paper, allowing a 2 cm overhang at both long ends.
Toss pumpkin, zucchini and onion in prepared baking dish with oil, season to taste and spread out.
Bake for 15 to 20 minutes, or until vegetables are golden and tender.
Remove from oven.
Toss with spinach.
Place vegetables in slab pan and spread out.
Sprinkle evenly with feta cheese.
In a large bowl, whisk together eggs and milk and season to taste.
Pour over vegetable mixture.
Bake for 30 to 35 minutes, until set.
Set aside for 10 minutes.
Serve with salad and crusty bread.
For the salad, try using leftover baked vegetables or a broccoli, capsicum and mushroom mix.