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Serves 4
2 medium sized pitta breads
1 cup low fat cottage cheese
400g pumpkin
100g baby spinach leaves
2 tablespoons of sweet chilli sauce
2 tablespoons currents
1 teaspoon of dried rosemary leaves
1/2 teaspoon ground cinnamon
1 tablespoon of sesame seeds (optional)
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Preheat the oven to 180`c
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Place the pitta breads on pie plates and spread cottage cheese evenly over them
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Cut the pumpkin into cubes then steam for 6-8 minutes until just tender
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Place the pumpkin on a lined oven tray and bake for 25-30 minutes or until it just starts to brown on the edges
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Steam the spinach until it has just started to wilt
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Place the spinach in a bowl with the pumpkin, add the chilli sauce, currents, rosemary and cinnamon, toss carefully taking care not to break up the pumpkin
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Place the pumpkin mixture evenly over the pitta breads, sprinkle with the sesame seeds then bake for 20 minutes.
This Pumpkin, Spinach and Cottage Cheese Tart is a low fat healthy option, great for those of you getting trim for summer!
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