- 500g of butternut pumpkin and sweet potato – both peeled (optional) and sliced or cubed
- 1 tbsp olive oil
- 2 x 200g puff pastry sheets, thawed
- 70g of spinach leaves
- 150g of ricotta cheese
- 1 egg, lightly beaten
- Salt and pepper to season
Pre-heat the oven to 200°c
Place the butternut pumpkin and sweet potato on a tray lined with baking paper. Sprinkle the olive oil on top and season with salt and pepper. (At this point, you can also sprinkle whatever dried herb/s take your fancy to add a bit of flavour). Roast for 10-15 minutes or until the vegies are tender. Cool completely before the next step.
Line a baking tray with baking paper and put one of the puff pastry sheets on the tray. Layer the ricotta, spinach, pumpkin and sweet potato on top. Season to taste. Score the other sheet of pastry with a knife and lay it on top of the filling. Press down and pinch the edges together to seal the pie. Brush the pie with the egg and then bake for 30 minutes.
After 30 minutes the pie should be a golden brown. Cool on a rack for 10 minutes and serve!