Ingredients
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Plain flour, to dust
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450g (3 cups) self-raising flour
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100g butter, chilled, chopped
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200g feta, crumbled
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70g (1 cup) shredded parmesan
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60g baby spinach leaves, coarsely chopped
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160ml (2/3 cup) milk
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1 egg, lightly whisked
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1 1/2 tablespoons shredded parmesan, extra
Method
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1Preheat oven to 200°C. Dust a baking tray with plain flour. Place the self-raising flour and butter in a bowl. Use your fingertips to rub butter into the flour until the mixture resembles fine breadcrumbs. Stir in the feta, parmesan and spinach.
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2Add the milk and egg to the flour mixture. Stir until well combined. Turn onto a lightly floured surface. Use your hands to bring the dough together. Knead for 1-2 minutes or until smooth. Shape dough into a 20cm disc. Place on the prepared tray. Use a sharp knife dipped in flour to score the top into 8 wedges. Top with extra parmesan.
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3Bake for 35-40 minutes or until golden and the loaf sounds hollow when tapped on the base. Transfer to a wire rack to cool slightly.
Source: taste.com.au
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