This recipe is from Delicious magazine. (Jan/Feb 2017).
Perfect for a picnic. You can freeze it and reheat it in the oven. But it’s best eaten on the day, fresh out of the oven.
375g (2½ cups) self-raising flour
1½ cups baby spinach leaves, chopped
250ml (1cup) full-cream milk, plus extra, for brushing
1 garlic clove, crushed
105g (1¼ cups) coarsely grated vintage cheddar
- Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper.
- Place the flour and butter in a food processor. Season well. Process for 10-20 seconds, until the mixture resembles fine crumbs. Add the spinach, milk, garlic and 1 cup of cheddar. Process until mixture comes together in a soft dough. Use damp hands to transfer to a well-floured surface. Knead until smooth. Shape into a 2-3cm thick disc with straight sides (this helps it rise). Place on prepared tray. Use a lightly floured knife to score 8 wedges, about 1cm deep.
- Brush dough with a little milk and sprinkle with remaining 1/4 cup cheese. Season. Bake for 20-25 minutes or until golden brown and the bottom sounds hollow when tapped.
I added fresh chopped rosemary to the dough.