Total Time
Prep 20 mins
Cook 20 mins

I saw this in a magazine today & wanted to keep the recipe as I have eaten lots of things like this. Simple, easy & tasty. I have suggested some optional additions, but that's up to you. If desired, you could also add some proscuitto or other meat for a non-vegetarian pie.

Ingredients Nutrition


  1. Peel and slice pumpkin into even sized pieces, then cook until just tender.
  2. Roast and peel the peppers, cut into large pieces.
  3. Mix the ricotta with parmesan, salt, pepper and garlic.
  4. Sprinkle a touch of nutmeg over the spinach (if using).
  5. 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.
  6. Layer the filling as follows: pumpkin, spinach, ricotta, red peppers.
  7. Brush the pastry edge with egg, then use the puff pastry to make a lid.
  8. Pinch the two pastries together to seal& brush the top with beaten egg.
  9. Make a small hole in the top to let steam escape.
  10. Bake at 200C (400F) for 20 minutes or until golden.
Most Helpful

5 5

Yummmy. This was very simple and very tasty. I have made it twice now and the 2nd time I also added some even sized potato and carrot pieces when cooking the pumpkin. I then layered pumpkin, potato, spinach, ricotta,carrot,red peppers,and finally another spinach layer(I just love spinach). I will use a more nutmeg next time because it definately added a little something extra to the spinach.