Sweetcorn, Spinach and Feta Lagan
210 g double-cream yoghurt
410 g can cream-style corn
250 g frozen sweetcorn
3 garlic cloves, minced
3 green chillies, finely chopped
½ cup milk
1 medium onion, finely diced
½ cup vegetable oil
92 g chickpea (besan) flour
12 g cake flour
40 g semolina
50 g maize meal
1 t baking powder
1 t salt
200 g baby spinach, finely chopped
30 g coriander, finely chopped
150 g feta cheese
50 g sesame seeds (optional)
Preheat the oven to 180°C. Line a 32cm x 22cm baking sheet with baking paper, and set aside.
To a medium-sized bowl, add the yoghurt, cream-style corn, frozen sweetcorn, minced garlic, green chillies, milk, onion and oil.
In a separate bowl, sift the flours, semolina, maize meal, baking powder and salt, then gently fold into the sweetcorn mixture.
Add the chopped baby spinach, coriander and feta, and gently fold till combined.
Pour the mixture into the baking tray, top with sesame if using, and bake at 180°C for about 30 minutes or until golden-brown.
Remove from the oven and allow to cool before slicing into squares.
Store in an airtight container for up to 3 days.