Directions:
- Peel and slice pumpkin into even sized pieces, then cook until just tender.
- Roast and peel the peppers, cut into large pieces.
- Mix the ricotta with parmesan, salt, pepper and garlic.
- Sprinkle a touch of nutmeg over the spinach (if using).
- 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.
- Layer the filling as follows: pumpkin, spinach, ricotta, red peppers.
- Brush the pastry edge with egg, then use the puff pastry to make a lid.
- Pinch the two pastries together to seal& brush the top with beaten egg.
- Make a small hole in the top to let steam escape.
- Bake at 200C (400F) for 20 minutes or until golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.59 Kcal (1439 kJ) | ||
| Calories from fat | 181.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.15g | 31% | |
|---|---|---|---|
| Cholesterol | 91.81mg | 31% | |
| Sodium | 471.88mg | 20% | |
| Potassium | 921.15mg | 20% | |
| Total Carbs | 20.87g | 7% | |
| Sugars | 4.94g | 20% | |
| Dietary Fiber | 3.99g | 16% | |
| Protein | 21.28g | 43% | |
| Vitamin C | 92.1mg | 154% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 5.1mg | 28% | |
| Calcium | 526.3mg | 53% | |
| Amount Per 100 g | |||
| Calories | 100.59 Kcal (421 kJ) | ||
| Calories from fat | 53.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.9g | 31% | |
|---|---|---|---|
| Cholesterol | 26.88mg | 31% | |
| Sodium | 138.14mg | 20% | |
| Potassium | 269.67mg | 20% | |
| Total Carbs | 6.11g | 7% | |
| Sugars | 1.45g | 20% | |
| Dietary Fiber | 1.17g | 16% | |
| Protein | 6.23g | 43% | |
| Vitamin C | 27mg | 154% | |
| Vitamin A | 0.3mg | 30% | |
| Iron | 1.5mg | 28% | |
| Calcium | 154.1mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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