100 g of flour
80 g of feta
50 g of arugula
50 g butter
50 cl of milk
2 tbsp of honey
Pour the flour into a bowl. Dice the butter and melt it over low heat in a saucepan with the milk and honey. From the first simmering, remove the saucepan from the heat and gradually pour the contents into the bowl, mixing with a whisk. Add the eggs, salt and pepper and mix well to obtain a smooth paste. Cover and let stand for at least 1 hour in the fridge (12 hours ideally).
At the end of this time, preheat the oven to 210 ° (th 7). Rinse the arugula thoroughly, wring it out and dry it. Roughly chop it with scissors. Mash the feta with a fork. Incorporate everything into the dough, mix well. Pour it into silicone cannelé molds up to 1 cm from the edge.
Bake for 10 min at 210 ° then lower the oven to 180 ° (th 6) and continue cooking for another 30 min. Let it cool down before unmolding. Served warm or cold.