1 JUL 2016

Spinach & Fetta Damper

1 Tblsp Olive Oil

1 Medium white onion, chopped

300g baby spinach

1tbl fresh thyme, chopped

1tbl fresh rosemary, chopped

2 cups SR flour

½ cup wholemeal SR flour

50 cold butter, cubed

1 cup parmesan cheese

1 cup buttermilk

1 egg

60g Danish fetta, crumbled


Heat oil in frying pan and cook onion until softened. Add your greens and cook until wilted. Remove from heat, mix in the herbs and season with salt and pepper.

Pre heat your oven to 180deg and line a large baking tray with baking paper.

Sift flours into a large bowl and rub in the butter. Stir in half the parmesan cheese, combine buttermilk and egg, then stir in the flour mixture to form a soft sticky dough.

Knead dough on a floured surface until smooth, then press into a rectangle shape (roughly 20x30cm).

Spread the spinach mixture over the dough, leaving a 2cm strip along one long side. Sprinkle remaining parmesan and fetta over the spinach. Roll up firmly from the other long side and push edges together to seal. Place on baking tray and make 2 slices across the top without cutting all of the way through. Brush top with extra buttermilk.

Bake for 40 minutes. A cooked loaf will sound hollow when tapped.

Let stand for 30 minutes before serving.

*Recipe and Pic courtesy of My Brown Paper Packages


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