SATURDAY COOKING: SPINACH AND FETTA DAMPER

I found this recipe for SPINACH AND FETTA DAMPER in the latest Womens Weekly food magazine.
I served it to my neighbours with a Moroccan chicken stew (recipe will be posted at a later date) and it lasted about 5 seconds!
Eat it on the day you make it, and it tastes yummy still warm. It will serve 8 little appetites or 4 big ones.

OLYMPUS DIGITAL CAMERA
OLYMPUS DIGITAL CAMERA

1 tablespoon olive oil
1 medium white onion (150g), chopped finely
300g baby spinach leaves
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary, finely chopped
2 cups (300g) self-raising flour
1/2 cup (80g) wholemeal self-raising flour
50g cold butter, chopped coarsely
1 cup (120g) coarsely grated parmesan
1 cup (250ml) buttermilk
1 egg
60g Danish feta, crumbled

Method:

    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/ 180º fan. Line an 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 × 30cm rectangle. Spread spinach mixture over dough leaving a 2cm strip along one side. Sprinkle remaining parmesan and the feta over spinach. Roll up firmly, from the other long side; place on oven tray.
    5. Using a sharp knife, cut the top of the dough to make eight slices, without cutting all the way through. Brush with a little extra buttermilk.
    6. Bake damper for 40 minutes or until loaf sounds hollow when tapped. Stand for 30 minutes before serving.
    7. Eat!

Make sure you have everything ready before you assemble the damper, much easier that way.
Serve it with a nice soup or a dip.
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