FETA & SPINACH SCONES
FETA & SPINASH SCONES
Ingredients:
280g self-raising flour
Pinch salt
100g cubed feta cheese
3 tablespoons oil
2 eggs
280ml Greek yoghurt
Small handful baby spinach leaves, roughly chopped
Method:
Heat oven to 180C. Put self-raising flour and salt into a large bowl. Make a well in the centre.
In a separate bowl, combine feta, oil, eggs, yoghurt and spinach leaves. Stir into the flour to form a soft dough, tip onto a floured surface and shape into a thick, flattish round. Brush with milk. Bake for 40-45 minutes. Cool and cut into wedges. Serve with roast chicken soup.
Posted on 02/07/2011, in Ramadan. Bookmark the permalink. Leave a comment.
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FETA & SPINACH SCONES
FETA & SPINASH SCONES
Ingredients:
280g self-raising flour
Pinch salt
100g cubed feta cheese
3 tablespoons oil
2 eggs
280ml Greek yoghurt
Small handful baby spinach leaves, roughly chopped
Method:
Heat oven to 180C. Put self-raising flour and salt into a large bowl. Make a well in the centre.
In a separate bowl, combine feta, oil, eggs, yoghurt and spinach leaves. Stir into the flour to form a soft dough, tip onto a floured surface and shape into a thick, flattish round. Brush with milk. Bake for 40-45 minutes. Cool and cut into wedges. Serve with roast chicken soup.
Posted on 02/07/2011, in Ramadan. Bookmark the permalink. Leave a comment.
Leave a comment
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