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Garden Gourmet Spinach Cheese Rondo with oven-baked pumpkin and potatoes

  • 4

  • 35 - 45 Min

  • 280 kcal

Contiene: Lactose, Gluten

1) Preheat your oven to 180°C. 2) Cut the unpeeled potatoes and pumpkin lengthwise in narrow wedges.

3) Put the olive oil, garlic, thyme and rosemary in a bowl. Add the potato and pumpkin wedges and combine with the oil mixture.

4) Cut the cherry tomatoes in half.

5) Spread out the potato and pumpkin wedges on a baking sheet covered with baking paper, sprinkle some salt over them and bake for about 20-25 minutes until golden brown. Stir once in between.

6) Bake the Spinach cheese rondos in the centre of a preheated oven (180°C) for 18-20 minutes. Rotate once in between.

7) Distribute the baked pumpkin/potatoes over two plates, garnish with olives and the cherry tomatoes and serve the spinach cheese rondos on the side.