INGREDIENTS:

FOR THE DOUGH:

125gr unsalted butter, diced

180gr all-purpose flour + extra for dusting

2 Tablespoons cold water

FOR THE FILLING:

800gr pPumpkin SIPO, cut into large pieces

1–2 Tablespoon EVO

1 large onion, chopped

2 teaspoons of sugar

450gr Fresh Spinach SIPO

Salt & pepper

2 large eggs

200gr goat cheese

65gr nuts

1/2 teaspoon nutmeg

METHOD:

For the pie crust: preheat the oven to 200°C. Dice butter and mix quickly with flour and water until the ingredients stick together and form a firm dough. Roll a large rectangle and line a 28 x 18 cm form with the crust.

Cook the chopped Pumpkin in a large volume of water until soft and tender. Sieve, and puree with a fork.

In a medium frying pan, heat EVO and once hot, melt the Onions. When they start to golden, add sugar and caramelize them, about 5-10 minutes.

In another frying pan, sauté the Spinach with EVO until they reduce by half. Season with salt and pepper, and set aside.

Mix the eggs with the goat cheese. Add the walnuts, mashed Pumpkins, Onions and Spinach. Season with salt, pepper, and a pinch of nutmeg.

Pour the mixture onto the crust, and bake for about 40 minutes, or until cooked through.