Pumpkin & Feta Bake

bowl Serves 6


  • 700g peeled, diced Pumpkin (about ½ medium-sized pumpkin)
  • 2 medium Potatoes, peeled and diced
  • 2 Tbsp Olive Oil
  • 1 Onion, diced
  • 5 Eggs
  • ½ cup Cream
  • 2 Tbsp chopped Italian Parsley
  • sea salt and cracked pepper to taste
  • 100g Feta, crumbled, plus extra for garnish
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  • Place the pumpkin and potato cubes in a saucepan of water and simmer until they are just tender. Drain and set aside to cool.

  • Heat the oil in a pan over a medium heat and sauté the diced onion until it is soft and fragrant. Whisk together the eggs, cream and parsley in a bowl. Season to taste.

  • In a large bowl, gently combine the pumpkin and potatoes, onion, egg mixture and crumbled feta. Pour into an ovenproof serving dish and dot over the extra feta.

  • Bake for 20-25 minutes until the bake is puffed and golden. Allow it to cool slightly before cutting.

  • Courtesy of Food Magazine. Recipe by Jo Wilcox. Photography by Shaun Cato-Symonds.

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