Roast pumpkin, spinach and ricotta pie

1.1. Preheat the oven to 200°C/180°C fan-forced. Grease a 24cm springform tin; line base with baking paper.

2.Toss the pumpkin with 2 tablespoons of the oil and nutmeg on an oven tray; season with salt and freshly ground black pepper. Roast for about 30 minutes or until tender and golden brown.

3.Meanwhile, heat 2 tablespoons of the oil in a large frying pan over a medium heat; cook onion and garlic, stirring, until soft. Remove from the heat. Using tongs, toss the spinach through the onion mixture until wilted a little.

4.Beat the eggs in a large bowl. Add the remaining oil; mix well. Add the flour; whisk until smooth. Stir in the grated cheese and season with salt and pepper.

5.Reduce the oven temperature to 180°C/160°C fan-forced. Toss the pumpkin through the onion mixture. The spinach will wilt further.

6.Place half the pumpkin mixture in the base of the pan; pour over half the egg mixture. Shake the pan to settle the egg around the vegetables. Spoon the remaining pumpkin mixture on top; top with the remaining egg mixture. Drop spoonfuls of the ricotta over the top. Using a spoon, burrow down a little so that there is some ricotta nestled inside the pie as well. Bake for about 45 minutes or until browned and firm in the centre.