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.
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
60g Danish feta, crumbled
- 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.
- Preheat oven to 200°C/ 180º fan. Line an oven tray with baking paper.
- 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.
- 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.
- 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.
- Bake damper for 40 minutes or until loaf sounds hollow when tapped. Stand for 30 minutes before serving.