Weekend Brunch

Weekend Brunch


February 4, 2015

  • Prep: 15 mins
  • Cook: 2 hrs
  • Yields: 1-2


1/2 cup self raising flour

1/4 cup Greek yoghurt

1/2 cup grated cheese

3 sliced mushroom

1/2 diced tomato

1 Tablespoon frozen spinach

1 Tablespoon crumbled feta

1 egg

Salt and pepper to taste


1Combine s/r flour and yoghurt to form dough. Using 3/4 of the dough, roll until 5mm thick. Use the dough to line a mini (5cm) springform tin.

2Place half the cheese on the base, then layer the mushroom, tomato and spinach on top. Sprinkle remaining cheese and add the feta. Add salt and pepper to taste. Gentle place cracked egg on top of mixture.

3Roll remaining dough so it will form a lid. Place dough lid on and use a fork to crimp the edge together.

4Cook on high for 2hrs with a tea towel under the lid.

Submitted by Mel Marlborough


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