About Pumpkin and Spinach Pie Recipe: Freshly made pie dough filled in with a diverse mixture ranging from peppers, pumpkin, herbs to cottage cheese, leeks and celery, baked and served with salad. Add ...

Put 1.3kg deseeded and wedged pumpkin in a large roasting tin ... Roast for another 30 minutes. Add 55g baby spinach leaves ...

Cut the pumpkin into bite size chunks, discarding the skin. Toss the pasta in the roasting dish so that it is coated with the other ingredients. In a pan wilt your spinach in a knob of melted ...

4. Cut the pumpkin into small slices, about 10cm (4 inches) long and 1cm (1/2 inch) thick. Squeeze every last bit of water from the spinach and chop it roughly. Season both the pumpkin and the ...

Start your day on a healthy and delicious note by trying out some of our most saved breakfast recipes on the MyRecipes recipe ...

For the pastry, put the flour, butter and a good pinch of salt into a food processor and pulse-blend the mixture until it resembles breadcrumbs. Add just enough very cold water to make the pastry ...

If you're cooking up on the stove top, make a bigger batch, like with this chicken, pumpkin, spinach and white bean bake. Think how leftovers can be remade into something different.

These popular vegan beignets come from chef Jinu Abraham's express lunch menu, served daily at Hectors restaurant in the Heritage, Auckland.

Cut the pumpkin slices vertically, remove any seeds and peel. Brush with olive oil and bake in the oven for 20 minutes. De-stalk, wash and boil the spinach for four minutes. Then drain and cool.