Ingredients

• 1/2 C milk
• 1 egg
• 2 C whole wheat flour
• 2 t baking powder
• 1/2 t salt
• 1/2 stick butter, cubed then chilled
• 1/2 C diced tomatoes (I used cherry tomatoes because that is what I had)
• 1/4 C diced mozzarella
• 1/4 C roughly chopped spinach (fresh)
• 1 green onion, diced
• a small bunch of fresh parsley, chopped

Instructions

1. Preheat oven to 425 degrees.
2. Beat together the milk and egg in a small bowl and set aside.
3. In a large bowl, whisk the flour, baking powder, and salt together.
4. Cut butter into the flour mixture with a pastry blender or butter knives until it the pieces are smaller than pea-sized.
5. Toss the tomatoes, mozzarella, spinach, green onion, and parsley into flour.
6. Reserve 3 T of the egg mixture to brush on top later.
7. Add the remaining egg mixture to the flour mixture and mix together until the flour is consistently wet. This may take a while but don't over mix.
8. Put dough on floured surface and knead 10-12 times.
9. Pat dough down into a circle that is about 1/2" thick. Cut into 8 wedges. Place in a cast iron pan or ungreased baking sheet.
10. Brush the wedges with the reserved egg mixture.
11. Bake 10-15 minutes.