Baked pumpkin, spinach and pine nut torte

Baked pumpkin, spinach and pine nut torte


This hearty vegetarian torte can be served as a main meal or as part of a family dinner.

The ingredient of Baked pumpkin, spinach and pine nut torte

  1. 1 cup grated parmesan
  2. 1 tablespoon olive oil
  3. 1 brown onion, chopped
  4. 1 bunch English spinach, trimmed and chopped
  5. 2 cloves garlic, crushed
  6. 300g pumpkin, chopped and steamed
  7. 1/2 cup chopped semi-dried tomatoes
  8. 1/4 cup toasted pine nuts
  9. 2 x 250g light cream cheese, softened
  10. 4 eggs
  11. 3/4 cup (180ml) cream
  12. Salt & freshly ground pepper

The instruction how to make Baked pumpkin, spinach and pine nut torte

  1. Preheat oven to 200u00b0C. Oil a 20cm tin, line base with baking paper and sprinkle with 2 tablespoons 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 tablespoons 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 180u00b0C 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.

Nutritions of Baked pumpkin, spinach and pine nut torte

fatContent: 446.93 calories
saturatedFatContent: 38 grams fat
carbohydrateContent: 20 grams saturated fat
sugarContent: 10 grams carbohydrates
fibreContent: 8 grams sugar
cholesterolContent: 17 grams protein

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