Preheat oven to 180ºC and a coat a pie form with a olive oil or coconut oil.

Arrange the butternut slices in the bottom of the pie dish, overlapping the slices a little bit.

Cut come slices in half to cover the side of the dish, to form a crust.

Coat the slices with a little of olive oil or coconut oil, with a cooking brush. Bake about 25 minutes until lightly browned.

Meanwhile, add 2Tbsp of olive oil in a pan, add prosciutto and cook for about 5 minutes.

Add spinach and stir-frying on low heat for about 5 minutes.

In a bowl, beat the eggs with coconut milk and sprinkle with a little bit of salt and pepper to taste.

When the butternut is ready, remove from oven and sprinkle the spinach and prosciutto mixture over the crust. Then, pour the eggs over the everything.

Place the feta crumbled cheese on top and bake for 15-20 minutes until slightly browned.

Remove from the oven and let cool before cutting into slices.