Ingredients

Metric
Imperial
  • 80 g frozen spinach, thawed and chopped
  • 2 cups SASKO SELF-RAISING WHEAT FLOUR
  • 1 tsp cumin seeds, toasted and ground
  • 1/2 tsp salt
  • 1 cup parmesan cheese, grated
  • 120 g feta cheese, crumbled
  • 3/4 cup milk
  • SASKO CAKE WHEAT FLOUR for dusting
  • 2.82 oz frozen spinach, thawed and chopped
  • 2 cups SASKO SELF-RAISING WHEAT FLOUR
  • 1 tsp cumin seeds, toasted and ground
  • 1/2 tsp salt
  • 1 cup parmesan cheese, grated
  • 4.23 oz feta cheese, crumbled
  • 3/4 cup milk
  • SASKO CAKE WHEAT FLOUR for dusting

Method

  1. Preheat the oven to 200C.
  2. Squeeze out the excess liquid from the spinach and set aside.
  3. In a bowl, add SASKO SELF-RAISING WHEAT FLOUR and add the spinach, salt, cumin, Parmesan and feta.
  4. Stir in the some of the milk (you may not need to use it all) to make a soft and sticky dough.
  5. Cover the dough and set aside for 30 minutes to rest.
  6. Turn the dough out onto a dusted surface and divide into 4 to 6 pieces.
  7. Shape each piece into an oval bun and place on a well-greased baking tray.

Ingredients

  • 80 g frozen spinach, thawed and chopped
  • 2 cups SASKO SELF-RAISING WHEAT FLOUR
  • 1 tsp cumin seeds, toasted and ground
  • 1/2 tsp salt
  • 1 cup parmesan cheese, grated
  • 120 g feta cheese, crumbled
  • 3/4 cup milk
  • SASKO CAKE WHEAT FLOUR for dusting

Method

  1. Preheat the oven to 200C.
  2. Squeeze out the excess liquid from the spinach and set aside.
  3. In a bowl, add SASKO SELF-RAISING WHEAT FLOUR and add the spinach, salt, cumin, Parmesan and feta.
  4. Stir in the some of the milk (you may not need to use it all) to make a soft and sticky dough.
  5. Cover the dough and set aside for 30 minutes to rest.
  6. Turn the dough out onto a dusted surface and divide into 4 to 6 pieces.
  7. Shape each piece into an oval bun and place on a well-greased baking tray.

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