- 2 tablespoons olive oil
- 250-300g bag baby spinach
- 2 cloves garlic, finely chopped
- pinch of chilli flakes
- ½ butternut (approx 650g)
- 1 sprig rosemary, finely chopped
- 2 sheets ready rolled puff pastry
- 1/3 cup onion relish
- 50g Mainland Blue Vein cheese
- 50g (approx ½ cup) Mainland grated parmesan
- 1 egg, lightly beaten with 1 tablespoon water
- Preheat the oven to 200°C. Line two baking sheets with baking paper.
- Heat 1 tablespoon olive oil in a frying pan and add the spinach, garlic and chilli and cook until wilted; around 1-2 minutes. When cool enough to handle, squeeze out any excess liquid in a clean tea towel. Set aside to cool.
- Peel the butternut and remove the seeds. Thinly slice the pumpkin to 2-3mm thick slices. Toss with the remaining oil and rosemary.
- Put the pastry sheets on the tray and score a 1 cm line around the edge to create a border but don’t cut through the pastry. Prick with a fork inside the scored edges.
- Smear the onion relish over the two pieces of pastry, inside the edge, then top with the spinach. Add the pumpkin in slightly overlapping layers. Crumble the blue vein over the pumpkin and sprinkle with the parmesan. Brush the edge of the pastry with the egg wash.
- Bake for 30-35 minutes until golden. Cut into slices to serve.