1 roll puff pastry | 1/2 pumpkin | 2 onions | silverbeet or spinach | feta cheese | salt and pepper | olive oil
Slice the onion thinly. Coat the bottom of your pan with oil, heat over a med-high heat. Add onions, stir to coat the onions in the oil, season with salt, then reduce heat to low-med. Stir occasionally, cooking until the onions are brown, juicy and sweet, and starting to stick to the bottom of the pan approx 30-45mins.
While those are cooking, preheat your oven to 200C. Chop the pumpkin into small cubes, cook in the microwave for 5 mins to soften. If you’re using silverbeet (I did cos we have tons of it growing in the vege garden at the mo) remove the white stalk as its quite bitter. Slice into smaller pieces.
Divide your pastry into four even pieces. Place on a lined tray. Score a line 1 cm in from the edge to create a border, taking care not to cut right through the pastry. Layer the silverbeet (or spinach), caramelised onion, pumpkin and feta cheese on top of the pastry, staying within your border. Season w salt & pepper, drizzle w olive oil. Bake for 12-15 mins or until pastry is golden brown.