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FETA & SPINACH SCONES

Ramadan

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.

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