Pumpkin, Spinach And Feta Loaves

• 265g Pumpkin
• 80g Wholemeal Flour
• 1 Tsp Baking Powder
• Pinch of Pink Salt
• 1/2 Tsp Cayenne Pepper
• 1 Egg
• 100g Light Ricotta
• 1/2 Tbsp Milk
• 40g Baby Spinach 
• 15g Spring Onion
• 75g Feta 

Method

1. Preheat oven to 180 degrees Celsius fan-forced.
2. Place the diced pumpkin on a lined baking tray and cook for 30 minutes or until softened. Mash and set aside to cool.
3. Mix the flour, baking powder, salt and cayenne pepper into a bowl.
4. In a separate large bowl mix together the egg, ricotta, chopped spinach, thinly sliced spring onion and pumpkin.
5. Add the dry ingredients to the wet and stir until combined, then mix in the diced feta.
6. Spoon mixture into prepared miniature loaf pans (or muffin tray) and bake in the oven for 10-15 minutes.
7. Let cool completely on a wire rack before storing in the fridge.