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Winter slice

Servings: 4
Welcome to a winter-warmer version of my Summer Slice which is on high rotation while tomatoes and zucchini are abundant. Here, instead of summer veg, we’re going all in on winter, with something orange (pumpkin, or any other fibrous orange veg like carrot or sweet potato) and something green (I’ve used baby spinach, but you could use english spinach or even sliced silverbeet or chard).
It’s just as tasty fridge-cold as it is fresh from the oven. Use the leftover used baking paper to wrap slices for on-the-go snacking. You can bake it as a slice, or in a muff­in tin lined with paper cases as individually portioned frittatas for work and school lunchboxes – it takes half the time to cook, too. I like using gluten-free flour in this slice because it’s lighter than regular flour, and forms a slightly di­fferent crust set at the bottom, but you can use regular self-raising flour if you’d prefer.


  • 6 eggs
  • ½ cup (120ml) olive oil
  • ½ tsp salt and ½ tsp freshly cracked black pepper
  • ¼ tsp smoked paprika
  • ¼ tsp finely grated nutmeg
  • 60 g baby spinach leaves (1 punnet) washed and spun
  • ½ cup frozen peas
  • 1 red onion peeled
  • 400 g Jap/Kent pumpkin peeled and or other orange winter veg ie carrot and sweet potato
  • 150 g cheddar cheese
  • 100 g marinated/Persian feta I use the one in a jar
  • ½ cup gluten free self raising flour


  • Grease and line a 25cm x 38cm baking tin.
  • Preheat the oven to 180℃ (160℃ Fan)
  • Crack the eggs into a large bowl and fork about until everything is uniformly golden, then pour in the oil and sprinkle over the salt, pepper, paprika and nutmeg.
  • Stir through the spinach and peas.
  • Cut half the onion into rings and reserve then, using a julienne grater (or food processor with grating attachment!) grate the remaining onion, pumpkin and cheddar cheese and plonk into the bowl (saving 50g of the cheese for topping), blob in half the feta and sprinkle over the flour, then give the lot a big mix with a wooden spoon.
  • Pour the batter into your prepared tin and arrange onion rings, remaining cheddar and feta blobs over the top. Drizzle with a couple of tablespoons of feta oil (or olive oil) to finish.
  • Bake for 45-50 minutes until well burnished on top. Serve warm with your favourite chutney, or cold in lunchboxes and lunch a la desko.

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