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½ cup125 mLcooked spinach, dried well
3/4 cup175 mLCarnation® Regular, 2% or Fat Free Evaporated Milk, cold
3 tbsp45 mLvinegar
2 cups500 mLRobin Hood® Original All Purpose Flour
2 tsp10 mLbaking powder
1 tsp5 mLbaking soda
1/2 tsp2 mLsalt
1/3 cup75 mLCrisco® All Vegetable Shortening, cold, cut in pieces
3/4 cup175 mLcrumbled feta cheese
1/4 cup50 mLchopped fresh dill
2 tbsp30 mLCarnation Regular, 2% or Fat Free Evaporated Milk
Sprinkle with Kosher salt or coarse salt (optional)
1 : Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
2 : Cook spinach according to package
. Rinse with cold water and dry well. Chop. You should have ½ cup (125mL). Reserve.
3 : Combine milk and vinegar in small bowl. Reserve.
4 : Mix flour, baking powder, baking soda and salt in large bowl. Cut in shortening until it is in pea size bits. Add reserved evaporated milk, spinach, feta cheese and dill. Mix to combine. Gather dough into a ball and gently knead everything together.
5 : Pat dough on a lightly floured work surface until it is ¾” (2cm) thick round. Cut with a 2” (5cm) cookie cutter. Gather up scraps and repeat with remaining dough. Transfer to prepared baking sheet. Brush with remaining 2 tbsp (30mL) milk and sprinkle with salt.
6 : Bake in preheated oven for 12 to 15 minutes, or until lightly golden.
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