1 pumpkin (about 1kg), peeled, deseeded and cut into 2cm dice

1 tsp chili flakes

400g bag spinach

100g feta cheese, crumbled

1 pack gluten free puff pastry

1 egg - beaten

1 tbsp olive oil

green salad, to serve (optional)

Serves - 4


Heat oven to 220C/200C fan/gas 7. Put the pumpkin and chili flakes in an ovenproof pie dish (or 4 individual dishes).

Season and cook for 20 mins until the pumpkin is tender.

Meanwhile, put the spinach in a colander and pour over a kettleful of boiling water.

Squeeze out any excess liquid and stir into the squash mix.

Dot over the feta, Place the gluten free puff pastry on top, then brush with the beaten egg.

Return to the oven and cook for a further 15 mins until the gluten free pastry is golden and crisp. Serve with a green salad, if you like.

Recipe adapted from: Good Food
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