Pumpkin, Spinach and Feta Savoury Twist

This recipe is easy to modify for any ingredients you have in the fridge. It’s cheap and simple to make and freezes well for a lunchbox snack.


400g pumpkin (peeled and steamed or baked)
3 cups self raising flour
70g margarine or vegetable oil based spread
150g feta (crumbled)
Large handful of chopped rocket or spinach
2 teaspoons of dried rosemary (or 1-2 sprigs of fresh rosemary)
1/2 cup natural or Greek yoghurt
Pinch of salt


Preheat oven to 200 degrees.
Mash about half the pumpkin, dicing the remainder up into small pieces.
Place 2 1/2 cups flour and a pinch of salt into a large bowl. Add margarine, using your finger tips to rub it into the flour until the mixtures consistency resembles fine breadcrumbs.
Add mashed pumpkin, feta, rosemary, spinach and yoghurt. Knead until it forms a dough.
Use the remaining flour to coat a chopping board. Split dough into 3 even pieces and roll each into a log.
Place on a greased tray and plait dough together. Top with diced pumpkin.
Bake for 20 minutes or until slightly brown and crispy.
Serve warm or freeze as a lunchbox snack.

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