Recipe

Spinach and fetta damper

  • 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
  • 1
    Heat 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.
  • 2
    Preheat oven to 200°C. Line a large oven tray with baking paper.
  • 3
    Sift 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.
  • 4
    Knead 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.
  • 5
    Using a sharp knife, cut the top of dough to make eight slices, without cutting all the way through. Brush with a little extra buttermilk.
  • 6
    Bake 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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