Pumpkin, Spinach, and Cheese Pie

Sift the wheat flour into a deep bowl, and add softened unsalted butter.

In a preheated skillet, pour olive oil and add a whole clove of garlic to infuse the oil with its aroma. Add finely diced pumpkin, leaves from one sprig of rosemary, salt. Mix and simmer for 20 minutes with a lid on. Remove the garlic.

In a separate skillet, heat olive oil and add a clove of garlic to infuse the oil with its aroma. Add washed and dried chopped spinach and sauté for 5 minutes with a lid on. Remove the garlic and add a pinch of salt.

Let's prepare the filling. Beat three eggs with heavy cream (preferably 30% fat), add grated Parmesan, and mix well.

Sprinkle a board with flour and roll out the dough to a thickness of 2 mm.

Grease a 24 cm diameter form with heavy cream and dust it with flour. Line the form with the dough, pressing it into the bottom and sides with your hands. Trim any excess dough.

Start by placing the spinach in the form, spreading it evenly.

Next, place the sautéed pumpkin on top.

Bake for 1 hour at 170 degrees Celsius.

Before serving, the pie with pumpkin, spinach, and cheese should cool down a bit. Enjoy!