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Pumpkin & Feta Bake

Pumpkin & Feta Bake

serving size icon
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


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.


Qty Price
Fresh Produce Potatoes White Washed $2.99 kg
$2.99 kg
Galaxy Fresh Cheese Creamy Feta $3.50 ea was $5.50
$3.50 ea was $5.50
Fresh Produce Pumpkin Crown Whole $6.50 ea
$6.50 ea
Meadow Fresh Cream $4.00 ea
$4.00 ea
Superb Herb Parsley Fresh Italian $3.70 ea
$3.70 ea


Qty Price
Lupi Olive Oil Pure $8.60 ea
$8.60 ea
Fresh Produce Onions Brown $2.50 kg
$2.50 kg
Farmer Brown Eggs Half Dozen Brown Size 7 $2.90 ea
$2.90 ea
Greggs Salt Sea Salt Grinder
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