Get baking on this simple bread with a flavourful spinach and fetta filling is perfect for picnics, afternoon tea and kids lunchboxes.
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Spinach and fetta damper
Perfect for picnics.
- 1 hr 10 mins cooking
- Serves 8
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Ingredients
Spinach and damper fetta
- 1 tablespoon olive oil
- 1 medium_piece white onion (150g), chopped finely
- 300 gram baby spinach leaves
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, finely chopped
- 2 cup (300g) self-raising flour
- 1/2 cup (80g) wholemeal self-raising flour
- 50 gram cold butter, chopped coarsely
- 1 cup (120g) parmesan cheese, coarsely grated
- 1 cup (250ml) buttermilk
- 1 egg
- 60 gram danish fetta cheese, crumbled
Method
Spinach and damper fetta
- 1Heat oil in a large frying pan; cook onion, stirring, until softened. Add washed, drained (not dried) spinach; cook, stirring, until wilted. Remove from heat; when cool enough to handle, squeeze out excess liquid. Combine spinach and herbs in a medium bowl; season.
- 2Preheat oven to 200°C. Line a large oven tray with baking paper.
- 3Sift flours into a large bowl; rub in butter. Stir in half the parmesan. Make a well in the centre; stir in combined buttermilk and egg, mix to a soft, sticky dough.
- 4Knead dough gently on a floured surface until smooth. Press dough into a 20cm x 30cm rectangle. Spread spinach mixture over dough leaving 2cm strip along one long side. Sprinkle remaining parmesan and fetta over spinach. Roll up firmly, from the other long side; place on tray.
- 5Using a sharp knife, cut the top of dough to make eight slices, without cutting all the way through. Brush with a little extra buttermilk.
- 6Bake damper about 40 minutes or until loaf sounds hollow when tapped. Stand damper 30 minutes before serving.
Notes
This damper is best eaten on the day it is made even better eaten warm.
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