Pumpkin & Spinach Oven Bake

Pumpkin Spinach Oven Bake
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Pumpkin, spinach, the food of muscle power, and eggs the ultimate protein super-food. Put these together and you have an amazing powerhouse.

This dish is so easy to cook and is very satisfying to eat.

Serves 8-10 people (great for leftovers)


  • 1 Large crown pumpkin
  • 4 x 100gm bunches of large leaf spinach
  • 12-16 eggs (depending on the size of pumpkin)
  • 2 white onions
  • 2 bulbs of garlic
  • 500ml of plain unsweetened yoghurt
  • A small handful of mixed herbs
  • Round of brie or camembert
  • 2 tomatoes
  • Mixed herbs
  • Coconut oil (for the dish)


  • Slice and peel pumpkin into wedges
  • Slice pumpkin again into 1cm thick wedges
  • Place pumpkin into a pot and simmer for 10 minutes
  • Get a large flat square or rectangle casserole dish. Mine is about 30cm by 20cm and 10cm deep.
  • Smear dish generously with coconut oil
  • Whisk eggs, yoghurt, and mixed herbs until smooth
  • Chop spinach about 3-4 times lengthwise
  • Drain the pumpkin in a colander and allow to cool
  • Layer half pumpkin, half of the spinach, onions, and garlic into the dish and pour over half the egg mix
  • Repeat this process again until all ingredients have been used
  • Cook for 30 minutes in the oven
  • Remove and add the remaining egg/yoghurt carefully and top with cheese and tomatoes
  • Bake at 175 C for about another 1/2 hour or until you can see the egg is well cooked.

Serve with salad or beans

Perfect for:

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