Everyday recipes
Love those leftovers: Roasted pumpkin, spinach and feta slice
No matter what day of the week you shop, there are always little bits of leftover food that you don't want to waste. We have come to the rescue with some great ideas to use all those leftovers, deliciously! Enjoy.
— Jennene
INGREDIENTS
750g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
2 zucchini, cut into chunks
1 large red onion, cut into thin wedges
2 tablespoons olive oil
80g baby spinach
90g feta cheese, crumbled
8 eggs
½ cup cream or milk
Salad, crusty bread, to serve
METHOD
- Preheat oven to very hot, 220°C. Line a large baking dish with foil. Lightly grease an 18 x 28cm slab pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
- Toss pumpkin, zucchini and onion in prepared baking dish with oil, season to taste and spread out. Bake for 15-20 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.
- In a large bowl, whisk together eggs and milk and season to taste. Pour over vegetable mixture.
- Bake for 30-35 minutes, until set. Set aside for 10 minutes. Serve with salad and crusty bread.
Top tipYou could also try leftover baked vegies — or broccoli, capsicum and mushrooms.
For more clever ways to use leftovers, see this week's
Woman's Day (on sale March 9).
