Pumpkin and Spinach Frittata

1kg pumpkin
1 large onion, finely chopped
30 g butter, melted
1/2 tsp salt
Pinch ground white pepper
300g frozen chopped spinach, thawed
2 eggs
180 ml milk
185 g farmer's cheese or ricotta cheese
pine nuts
Preheat the oven to 375 degrees F (190 degrees C). Coat a large baking dish with oil or cooking spray.
Cut pumpkin in half, and remove seeds; cut into 1/4 inch thick slices. Peel slices, and place pumpkin slices into a large bowl. Toss with onion and melted butter, and season with salt and white pepper. Arrange in prepared baking dish.
Bake pumpkin in preheated oven for 30 minutes. In a mixing bowl, beat eggs with milk, spiach and cheese; pour mixture over pumpkin in baking dish, sprinkle pine nuts over. Tuck spinach, pine nuts and ricotta into cracks between the pumpkin using a small knife. Continue baking for 20 minutes, or until golden brown.
Potato and Spinach Frittata; substitute potato where the recipe calls for pumpkin. Substitute peas where the recipe calls for pine nuts.