Pollylous Roasted Pumpkin and Spinach Pie

A delicious low-fat recipe from one of the girls at afteryourwedding.org:

Pastry
3/4 cup plain flour
1/4 cup self rasing flour
2 tbsn light margarine
1 1/2 tbsn skim milk
1 egg white

Filling
3 cups raw pumpkin cut into 1cm cubes
1 tspn crushed garlic
1 onion diced
1 bunch english spinach roughly chopped
2 whole eggs
2 egg whites
1 1/2 cups skim milk
2 tbsn grated parmesan cheese
2 tspns salt reduced vegtable stock powder
1/2 cup reduced fat grated tasty cheese

Preheat oven to 180 (fan forced)

On a flat baking tray that has been coated with cooking spray spread diced pumpkin, coat with cooking spray. Bake for 25 minutes or until browned

To make pastry
In a medium bowl combine flours together. In a separate bowl melt margarine then add to milk. Beat egg white into milk using a fork, pour into flour. Fold ingredients, if needed use your hands to help combine the pastry. Place on a well floured surface and roll out to fit a 23cm pie dish that has been greased.

To make filling
Coat a non stick frying pan with cooking spray and saute garlic and onion for 1 minute. Add spinach and toss until spinach has softened. In a large mixing bowl beat whole eggs and whites using an electric mixer for 1 minute. Add milk, parmesan, stock powder and beat well. Spoon spinach over pastry base, then sprinkle diced pumpkin over top. Pour egg mix over vegetables, sprinkle with grated cheese.

Bake for 40 minutes or until cooked in centre and browned.