Free Healthy Recipe - Roast Pumpkin and Silverbeet Pie
Low carbohydrate, Low fat, Low GI
Here's a dish I like to serve at a casual lunch where everyone's required to bring a plate. While it looks terribly complicated it's not at all and it rather fun to make.
Make sure you have a water spray at hand to spray the bread to make it easier to manage.
1 tbsp olive oil
1 pinch sea salt
500 grams butternut pumpkin, peeled and sliced
2 bunches English spinach
1 tbsp thyme
120 grams goat's fetta
1 packet barley mountain bread
Copyright John Paul Urizar
Preheat the oven to 200 degrees Celsius. Brush the pumpkin with olive oil and season with sea salt. Bake in the oven for 15 to 20 minutes until cooked.
Beat the eggs in a bowl add the thyme and season with cracked black pepper.
Note : Paper thin mountain bread has been around for thousands of years traditionally from areas near the Lebanese and Syrian border. The art of making mountain bread is passed down by women from one generation to the other. The bread is made from a variety of grain flour plus wheat flour, salt and water. Mountain bread is not suitable for people suffering from coeliac disease.
Makes 6 servings
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