Spinach, Pumpkin and Sausage Tortelets

As I have mentioned a few times, I love anything pumpkin, Lamb and Pumpkin Pies. I still have a lot of pumpkin to use and I still have a lot of pumpkin recipes to try, or at least be inspired by, as well. So that means I am still making more delicious pumpkin dishes. ‘Tis the season after all.

Not only did I create a new pumpkin sensation, but I think I also coined a new term, “tortelets”. I was inspired by an actual recipe, as I so often am, but as usual, I made it my own and personalized it. I made it my own in a few ways. I made it even more of a savory dish and added chorizo sausage for one, and instead of making it as one large torte, I made them as individual tortes, or my new term, tortelets.

This is an Italian inspired dish, as so many of my dishes are, though I really love foods from all parts of the world. It is safe to say, I just plain love food, no matter what its origins. 🙂 I made these for a potluck meeting I was attending, which was the initial reason for making them as individual tortelets instead of one torte, but I think I will continue to make them this way because I like them better. They are easier to eat and to serve this way.

Spinach, Pumpkin and Sausage Tortelets

2 lbs pumpkin, peeled, seeded and either shredded or cut into matchstick size pieces

1 onion, diced fine

1 TBSP garlic

1 cup spinach

salt & pepper to taste

1/4 cup olive oil


1 lb ground chorizo sausage

1 cup cooked rice

9 eggs

1/3 cup heavy whipping cream

1 tsp marjoram

bread crumbs

1 cup shredded Parmigiano cheese

1 cup mozzarella cheese

pepita seeds, optional

Preheat oven to 350* F or 180* C.

Spray muffin pans or a 10″ springform cake pan with cooking spray

Saute the vegetables and seasonings in the olive oil and butter combination for about 5-7 minutes or until the pumpkin is softened and the onions are translucent.

Add the chorizo, mix in thoroughly and continue to cook until the sausage is completely cooked.

When the sausage mixture is completely cooked, add the rice and combine well.

Mix the two cheese together in a small bowl.

Sprinkle the bottom of the muffin pan with bread crumbs, then fill the cups about 3/4 full with the filling.

Whisk together the eggs and cream with a bit more salt and pepper and pour over the sausage and vegetable mixture. Top each tortelet with a little bit of the cheese mixture and add pepita seeds if you like. Bake for about 45 minutes or until the eggs are solid and the center is thoroughly cooked. If you are making it as one torte, cook for about 1 1/2 hours, or until the center is completely cooked.

These can be eaten either hot or at room temperature. They were a big hit at my meeting, and everyone thoroughly enjoyed them. Because they are individual tortelets, they travel very well, which makes them a great addition to a fall potluck or gathering. Enjoy! I know you will. 🙂

Stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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