This delicious recipe adds a cheesy twist to the classic Australian favourite – a guaranteed winner for the whole family.
Combining mouth-watering cheese and fresh spinach, it’s perfect to compliment stews and slow-cooked meals. You can also serve it up alongside a cold roast chicken and a fresh garden salad. Enjoy it warm out of the oven with a generous spread of butter.
- 375g self-raising flour
- 150g butter, chopped
- 1 1/2 cups baby spinach, chopped
- 250ml full-cream milk, plus extra for brushing
- 1 garlic clove, crushed
- 105g coarsely grated vintage cheddar
- 1 tbsp finely chopped rosemary
- Preheat oven to 200C. Line a baking tray with baking paper.
- Place the flour and 50g butter in a food processor. Season well. Process for 10 to 20 seconds, until the mixture resembles fine crumbs.
- Add the spinach, milk, garlic and one cup cheddar. Process until mixture comes together in soft dough.
- Use damp hands to transfer to a well-floured surface.
- Knead until smooth. Shape into 2-3cm thick disc with straight sides. Place on prepared tray.
- Use a lightly floured knife to score eight wedges, about 1cm deep.
- Brush dough with a little milk and sprinkle with remaining 1/4 cup cheese. Bake for 25 to 30 minutes.
- Combine rosemary and remaining 100g butter in a bowl. Season. Serve with warm damper.