Ingredients
| 500 g | Pumpkin, seeded (Main) |
| 500 g | Kumara (Main) |
| 400 g | Spinach, washed & chopped (Main) |
| 3 | Courgettes, sliced into 1cm rounds |
| 2 tsp | Canola oil |
| 15 | Mushrooms, sliced |
| 5 | Flour tortillas, 25cm |
| 1 to taste | Salt & freshly ground pepper |
| 6 Tbsp | Sweet chilli sauce |
| 250 g | Cream cheese |
| 2 cups | Tomato pasta sauce, or passata |
| 100 g | Feta |
Directions
- Peel kumara and pumpkin. Steam, until tender. Mash separately. Cool.
- Steam spinach, until wilted. Cool, then squeeze out excess moisture.
- Lightly fry courgettes in the oil until crisp-tender. Remove. Fry mushrooms until lightly coloured.
- Meanwhile, preheat oven to 180 degC.
- Place a tortilla in a well-greased 25cm springform cake pan.
- Spread with the mashed pumpkin. Dot with the cream cheese. Season.
- Place another tortilla on top. Spread with the cooked kumara and drizzle with the sweet chilli sauce.
- Top with another tortilla. Cover with the spinach. Top with one cup of the tomato sauce.
- Top with the fourth tortilla. Add the courgettes and then the mushrooms.
- Place the final tortilla on top. Spread with the remaining tomato pasta sauce.
- Crumble the feta on top. Bake for 30 minutes.
- Cut into wedges to serve.