Layered Vegetable Pie

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 sheet prepared puff pastry
• 1 sheet prepared shortcrust pastry
• 300 g pumpkin
• 2 red peppers
• 300 g ricotta cheese
• 1/2 cup parmesan cheese
• salt and pepper, to taste
• nutmeg, to taste (optional)
• 1 clove garlic, crushed (optional)
• 2 cups spinach, cooked
• 1 egg, beaten

Recipe

• 1 peel and slice pumpkin into even sized pieces, then cook until just tender.
• 2 roast and peel the peppers, cut into large pieces.
• 3 mix the ricotta with parmesan, salt, pepper and garlic.
• 4 sprinkle a touch of nutmeg over the spinach (if using).
• 5 grease a deep baking dish or pie plate and line it with a circle of the shortcrust, making sure there's an overhang to seal the top.
• 6 layer the filling as follows: pumpkin, spinach, ricotta, red peppers.
• 7 brush the pastry edge with egg, then use the puff pastry to make a lid.
• 8 pinch the two pastries together to seal& brush the top with beaten egg.
• 9 make a small hole in the top to let steam escape.
• 10 bake at 200c (400f) for 20 minutes or until golden.