For lunch, dinner or a snack for you or the kids, these pumpkin, feta and spinach rolls are a favourite all round!
4 mountain bread wraps
800g raw pumpkin, cut into cubes
1 onion, diced finely
1 garlic clove, crushed
250g frozen spinach or fresh, chopped
160g danish feta
1 egg, whisked
1 Tbsp. sesame seeds
Preheat oven to 175 degrees. Line a baking tray with baking paper and place pumpkin, not the tray. Drizzle with a little olive oil and season with salt and pepper.
Cook until soft, approximately 45 minutes. Remove from the oven and allow to cool slightly. Pan fry onion and garlic until the onion is clear.
In a mixing bowl, add the pumpkin and mash slightly with a fork. Stir through the feta. Wilt the baby spinach by microwaving for 30 seconds. Add the baby spinach to the bowl. Season with salt and pepper and add any herbs of choice. Mix well.
Divide the mixture into 4 serves by placing one serve along each wrap. Roll up and place on a lined baking tray. Brush with the egg and top with sesame seeds.
Bake for 35 minutes or until golden brown.
Serves 4, per serve – 269 calories / 11.5g fat / 31.4g carbohydrates / 11.6g protein